Alligator Tacos 

Ingredients: 
For the alligator: 

• 1 lb. alligator tenderloin 
• 6 key limes 
• 2 cloves garlic 
• 1 tsp cumin 
• 1/3 cup toasted cornmeal 
• 1/3 cup flour 
• 1/2 cup corn oil 

For the corn tortillas: 

• 2 ears yellow corn 
• 1/2 cup cornmeal 
• 1 clove crushed garlic 
• 1/2 cup flour 
• 1/2 cup water 

For the salsa: 

• 1/2 cup shredded queso 
• 1 ripe avocado 
• 1 ripe tomato 
• 2 key limes

Roast the corn briefly over an open flame and slice the kernels from the ears. Chop the corn coarsely in a food processor. Mix the cornmeal, flour, crushed garlic, 1/2 cup of water and the corn to make a thick paste. Roll out the tortilla dough into thin 3′ rounds on parchment paper or between sheets of plastic wrap, and fry in a hot skillet for about 45 seconds on each side.

Chop the alligator tenderloin into 1/2′ cubes. Marinate for an hour in the juice of the key limes and the crushed garlic. Mix the cumin, toasted cornmeal and 1/3 cup of flour. Dredge the gator cubes in the mixture. Bring the oil to 350 degrees and fry quickly in a skillet, turning once.

Roast the tomato briefly over an open flame and chop into tiny cubes. Chop the avocado into cubes of the same size. Mix the fire-roasted corn, tomato and avocado with the juice of 2 key limes to make the salsa.

Serve with sour cream, fresh crisp lettuce and shredded Mexican queso cheese.

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Ingredients

• 1/2 cup Florida orange juice concentrate
• 1/4 cup Florida orange juice
• 2 tablespoons light soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• 1 pound Florida alligator meat, cut into cubes
• 1-inch cubes assorted Florida vegetables or fruit, cubed

Preparation

For the marinade, combine orange concentrate, orange juice, soy sauce, sugar and spices in a medium glass bowl. Reserve half for basting.

Add alligator cubes; stir to coat well. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor.

Soak wooden skewers in water for 10 minutes to prevent them from burning.
Thread marinated alligator cubes onto skewers, alternating with vegetable or fruit cubes.

Heat the grill to high heat and grill kabobs for 6-8 minutes; turning once. Brush with extra marinade for the first 5 minutes. Discard any leftover marinade.

Yield
4 servings

Nutritional Value Per Serving
Calories 352, Calories From Fat 45, Total Fat 5g, Saturated Fat 0g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 21g, Protein 53g, Omega 3 Fatty Acid 0.00g

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Ingredients: 

• 1 cup allspice 
• 3 scotch bonnets or habeneros, seeded and chopped 
• 1 to 2 chipotle (smoked) pepper, diced 
• 10 scallions, chopped 
• 1/2 cup onion, chopped 
• 4 cloves garlic, chopped 
• 4 bay leaves, crushed 
• 3-inch piece ginger, peeled and chopped 
• 1/3 cup thyme 
• 1 teaspoon fresh ground nutmeg 
• 1 teaspoon ground cinnamon 
• 1 teaspoon salt 
• 1 Tablespoon ground black pepper 
• 1/4 cup olive oil 
• 1/4 cup key lime juice 
• Water

Blend these ingredients over medium heat. Use the water to vary the thickness for clingingness. Get some gator and rub it on and refrigerate overnight. Tomorrow, invite some friends over and throw the gator on the grill.

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