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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

Recipe by Adam Berkelmans
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  • 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


  • 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!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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