Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce
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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.
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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!
