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

Gator Tacos from Zea's

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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).
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    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.
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