Courtesy of Christ Lusk, Café Adelaide.
- 2 lbs. Louisiana Alligator tail meat, cubed
- 1/2 cup red wine vinegar
- 1/2 cup cilantro
- 1 jalapeño
- 2 cloves garlic
- 2 tsp. cumin, ground
- 2 tsp. coriander, ground
- 1 cup olive oil
- Salt & pepper to taste
- 1 ear of corn, roasted & corn removed
- 4 plum tomatoes
- 4 tortillas, corn or flour
- 2 tsp. sour cream
1.) Combine vinegar, cilantro, jalapeño, garlic, cumin, coriander, and oil in a blender.
2.) Blend together until smooth-paste consistency forms.
3.) Place cubed alligator meat in mixture and leave over night in refrigerator to marinate.
4.) Remove from marinade and season with salt and pepper. Grill for 4-6 minutes or until alligator becomes fork tender.
1.) Combine onion, tomatoes, jalapeños, and garlic in saucepan. Cover with water and bring to a boil. Boil for 5 minutes.
2.) Drain water and place ingredients in blender. Add cumin, coriander, cilantro, and vinegar. Blend together until smooth texture is achieved.
3.) Season with salt and pepper and add corn.
1.) Place ingredients on warm tortilla and serve immediately.