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.
TO ASSEMBLE THE DISH:
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.
