Gator Tacos from Zea's - FOX 8 WVUE New Orleans News, Weather, Sports

Gator Tacos from Zea's


To Make the Avocado Serrano Crema:

4 oz  Tomatillos – shelled, stemmed, and diced

1 oz  Serrano Peppers – stemmed

4 oz  Avocado

2 tsp Chopped Garlic

1 tbl  Lime Juice

1 tsp Kosher Salt

¼ cup Water

¼ cup Heavy Cream

1 cup  Crema

  • Remove the tomatillo husks and stems, weigh out 4 oz and clean thoroughly.
  • Cut the tomatillos into pieces approximately 2" x 2" and place in blender.
  • Remove the stems from the Serrano peppers, and weigh out 1 oz, wash and place in blender.
  • Cut the avocados in half lengthwise, and remove the seed.
  • Use a large soup spoon to scoop out the avocado, weigh out 4 oz and place in the blender.
  • Measure all remaining ingredients into the blender, and process on high speed until completely smooth (approximately 20 seconds).

    To Make the Spicy Red Pepper Salsa:

    2 grilled red bell peppers, peeled, seeded and chopped

    ¼ small red onion, coarsely chopped

    2 cloves roasted garlic, peeled

    2 tbl red wine vinegar

    ½ tbl honey

    ½ tbl Dijon mustard

    ½ tbl chipotle puree

    ¼ tsp  Kosher Salt

    ¼ tsp Black pepper

    ¼ cup olive oil

  • Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender.
  • Blend until smooth.
  • With the motor running, slowly add the oil and blend until emulsified. 
  • Strain sauce into a bowl

    To Make the Sweet Vinegar Coleslaw:

    2 cups Shredded Cabbage

    1/2 cup Blanched Carrots

    ¼ cup Chopped Green Onions

    ¼ cup Sweet Vinegar Dressing

  •  Mix all ingredients in a mixing bowl

    To Make the Sweet Vinegar Dressing:

    ¼ cup  Heinz Vinegar

    1 tbl  Granulated Sugar

    1/8 tsp Koster Salt

  •  Combine all ingredients in a mixing bowl.
  • Whisk until the sugar and salt are completely dissolved.

    To Cook the Gator:

    1 Pound Alligator Filet,  cut into 1 inch by 1 inch chunks

    1 Tablespoon  Cajun Magic's Blackened Redfish Seasoning

    2 Tablespoons Seasoned Flour

    Peanut Oil

    ½ cup Spicy Red Pepper Salsa

  • Remove alligator meat from packaging and drain any excess liquid.
  • Cut gator to achieve a 1-1 ½" by 1-1 ½ " size.
  • Place gator meat into a mixing bowl, add seasoning and toss to coat evenly.
  • Add seasoned flour and toss to coat.  This is just a light dusting of flour, not a breading.
  • Get oil hot in a skillet.
  • Place gator in oil and allow to cook until outside is golden brown and inside is hot.  DEPENDING ON THE SIZE OF YOUR SKILLET, YOU MAY NEED TO COOK A COUPLE OF BATCHES.
  • Once cooked, remove gator from the oil and allow to drain well on paper towels.
  • Toss cooked gator in mixing bowl with ½ cup of Spicy Red Pepper Salsa.



    Approximately 4 oz Cooked Gator

    ¼ Cup Avocado Serrano Crema

    Approximately 1 cup Sweet Vinegar Coleslaw

    2 tbl  Chopped Cilantro

    2 tbl Minced Red Onions

    4 Grilled Flour Tortillas

  • Place all components into small individual ramekins for your guests to make their own taco.

    Powered by WorldNow

    Fox 8 WVUE-TV
    Louisiana Media Company, LLC.
    1025 S. Jefferson Davis Parkway
    New Orleans, LA 70125

    General Number: (504) 486-6161
    News Tips: (504) 483-1503
    News Room Fax: (504) 483-1543

    Can't find something?
    Powered by WorldNow
    All content © Copyright 2000 - 2014 WorldNow and WVUE. All Rights Reserved.
    For more information on this site, please read our Privacy Policy and Terms of Service.
    WVUE's Public Inspection File can now be accessed online. To access the online public inspection file click here: