Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce
- Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce - April 27, 2022
- Shaved Venison Bagels with Horseradish Cream Cheese - February 25, 2022
- Venison Steak and Mushroom Miso Ramen - January 25, 2022
Finally getting the opportunity to work with alligator, I wanted to do a Louisiana mash-up that only a kid from Ontario would dare. Blackened gator, maque choux, and remoulade sauce all seemed like good bedfellows, but I decided to go further and jam them all into corn tortillas for Bayou-style tacos. These totally untraditional tacos are a bit wacky, but they taste great and are a wonderful way to enjoy the very unique alligator meat!Note: some blackening spice blends can be very salty, so taste it before you coat your gator in it.
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Like what we are creating? Buy us a coffee to say thanks!
Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce
Course: Uncategorized4
servings30
minutes40
minutesIngredients
- For the Maque Choux Salsa
2 ears sweet corn
3 slices thick-cut bacon
1 small onion, chopped
½ bell pepper, chopped
1 jalapeño, seeded and chopped
2 teaspoons Cajun seasoning
½ teaspoon black pepper
¼ cup cream
1-2 shots Louisiana hot sauce (optional)
- For the Gator
1lb alligator meat, cut into chunks
Blackening spice blend
- For the Remoulade Sauce
¼ cup mayonnaise
1 teaspoon Cajun or regular yellow mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
1 tablespoon minced parsley
1 green onion, minced
12 small corn tortillas and Louisiana style hot sauce to serve
Preparation
- Bring a pot of salted water to the boil. Add the corn cobs and cook for 5 minutes. Remove and let cool.
- Fry the bacon in a skillet until mostly crispy. Pat the bacon dry with paper towels and save the bacon grease.
- Cut the kernels off of the corn with a sharp knife and chop the bacon.
- Add 1 tablespoon bacon grease to a pan over medium heat. Add the corn, onions, peppers, jalapeños, and bacon and fry for 5 minutes. Add the Cajun spice and cream (and hot sauce if using) and cook for 2 more minutes, or until cream dissolves. Set aside in a bowl.
- Add 1 tablespoon bacon grease to a cast iron or stainless-steel pan over high heat. Add gator chunks to a bowl and season very liberally with the blackening spice, tossing the chunks so they get completely coated. Add them to the hot pan. Cook for 2-3 minutes or until the meat is blackened and releases from the pan. Flip and cook for 2 more minutes.Make sure you have your hood fan on and a window opened for this part. Let cool, and then chop the gator chunks into smaller pieces.
- Mix the remoulade ingredients in a bowl.
- To serve, warm up the tortillas, then stack them with blackened gator, the maque choux, and a big drizzle of remoulade sauce. If you like it spicy, add more hot sauce as well. Enjoy!
