Alligator Sopes Chef Chris Lusk Alligator Sopes with Corn Salsa Cook/Prep Time: Overnight prep, 20 minutes cookingServings: 4 Ingredients 2 lb. Louisiana Alligator tail meat, cubed ½ cup red wine vinegar ½ bunch cilantro 1 jalapeño 2 cloves garlic 2 tsp. cumin, ground 2 tsp. coriander, ground 1 cup olive oil Salt & pepper to taste Corn Salsa 1 ear of corn, roasted & corn removed 4 plum tomatoes 2 cloves garlic 2 jalapeños 1 onion, diced ½ bunch cilantro 1 tsp. cumin, ground 1 tsp. coriander, ground ¼ cup red wine vinegar Sope Assembly Grilled Louisiana Alligator Corn salsa 4 tortillas, corn or flour 2 tsp. sour cream ¼ cup cilantro, chopped Directions Alligator Sopes Combine vinegar, cilantro, jalapeño, garlic, cumin, coriander, and oil in a blender. Blend together until smooth-paste consistency forms. Place cubed alligator meat in mixture and leave over night in refrigerator to marinate. Remove from marinade and season with salt and pepper. Grill for 4-6 minutes or until alligator becomes fork tender. Corn Salsa Combine onion, tomatoes, jalapeños, and garlic in saucepan. Cover with water and bring to a boil. Boil for 5 minutes. Drain water and place ingredients in blender. Add cumin, coriander, cilantro, and vinegar. Blend together until smooth texture is achieved. Season with salt and pepper and add corn. Sope Assembly Place ingredients on warm tortilla and serve immediately. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!