Alligator Tacos

Fried Alligator, Cabbage Slaw, Rémoulade, Red Onion, Jalapeño, Queso Fresco, White Corn Tortilla

Chef Arthur Batiste of Public Service at NOPSI Hotel | New Orleans

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Adapted by StarChefs | september 2022

INGREDIENTS:

Rémoulade:
Yield: 4 servings
1 cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons dry white wine
1 ½ tablespoons lemon juice
1 tablespoon grated horseradish
2 teaspoons minced parsley
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground white pepper
4 scallions, minced
Kosher salt

Mardi Gras Coleslaw:
Yield: 18 portions
½ head of purple cabbage, shredded
½ head of green cabbage, shredded
2 cups shredded carrots
½ cup thinly sliced scallion greens
½ cup thinly sliced yellow bell pepper
¼ cup thinly sliced red onion
1 jalapeño, seeds removed, finely diced
1 cup finely chopped cilantro
3 ½ tablespoons extra virgin olive oil
2 ½ tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Creole mustard
1 clove garlic, finely minced
½ teaspoon salt
Black pepper
¼ teaspoon cayenne pepper (optional)

To Assemble and Serve:
Yield: 12 tacos
Oil for deep frying
2 cups corn flour
2 teaspoons kosher salt
½ teaspoon black pepper
1 ½ pounds alligator tenderloins, cut into ½-inch strips
Twelve 4-inch, soft corn tortillas, warmed
½ jalapeño, seeds removed, thinly sliced
½ cup queso fresco
¾ cup pickled red onion
Picked cilantro
Lime wedges

METHOD:

For the Rémoulade:
In a mixing bowl, mix to combine all ingredients. Refrigerate.

For the Mardi Gras Coleslaw:
In a large mixing bowl, toss to combine the vegetables, jalapeño, and cilantro. In a small mixing bowl, mix to combine all remaining ingredients. Pour the mixture over the vegetables. Toss until evenly coated. Adjust seasoning as needed. Cover and refrigerate at least 1 hour. 

To Assemble and Serve:
In a deep fryer, heat oil to 350°F. In a medium-sized bowl, mix to combine corn flour, salt, and black pepper. Working in batches, dip and coat alligator strips in corn flour mixture, shaking off excess. Fry alligator until golden brown and cooked through, approximately 3 minutes. Transfer fried alligator to a paper-towel-lined plate to drain of excess oil. Top each tortilla with a generous amount of Rémoulade. Lay 1 ounce fried alligator strips onto each tortilla, then top with Mardi Gras Coleslaw. Garnish with jalapeño, queso fresco, pickled red onion, and cilantro. Serve with lime. 

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