Wo-buffalo Gator Tacos Recipe

Marinate alligator

Cut the alligator meat into 1/2-inch bite-size pieces. In a bowl, combine buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add the gator pieces, cover, and refrigerate for at least 1 hour and up to 4 hours to tenderize and flavor.

Make buffalo sauce

In a small saucepan over low heat melt 4 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon salt. Warm until combined and slightly thickened, about 2–3 minutes. Remove from heat and keep warm. Reserve 2–3 tablespoons of the sauce for drizzling at the end.

Prepare breading

In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon cayenne, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Coat and fry gator

Heat 1.5 cups vegetable oil in a heavy skillet (cast iron preferred) over medium-high until it reaches 350°F (175°C) or small breadcrumbs sizzle when dropped in. Remove gator from marinade, letting excess drip off, then dredge pieces in the dry flour mixture, pressing to adhere. Fry in batches so oil temperature holds, about 2–3 minutes per side, until golden brown and internal temperature reaches 145°F (or pieces are opaque and firm). Do not overcrowd. Transfer fried pieces to a wire rack set over a sheet tray lined with paper towels. While hot, immediately toss the fried gator pieces in the warm buffalo sauce until well coated (reserve 2–3 tablespoons sauce for finishing drizzle).

Make quick slaw

In a bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup shredded carrot, 1/4 cup mayonnaise, 2 tablespoons sour cream, juice of 1 lime, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey, 1/4 teaspoon salt, and 2 tablespoons chopped cilantro. Toss until evenly coated. Taste and adjust salt or lime. If slaw is too thick, add 1–2 teaspoons water to loosen.

Warm tortillas

Warm 6-inch corn tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable. Keep covered to stay warm.

Assemble tacos

Place 2–3 sauced buffalo gator pieces per tortilla (depending on size). Top with a generous spoonful of slaw, a sprinkle of sliced pickled jalapeños (optional), chopped green onions, and crumbled blue cheese or queso fresco if using. Drizzle reserved buffalo sauce over each taco and squeeze a lime wedge just before serving. Offer extra hot sauce on the side.

Arrange assembled tacos on a platter, garnish with additional cilantro if desired, and serve immediately with lime wedges. Leftover fried gator can be kept in the refrigerator in an airtight container up to 2 days; reheat in a 375°F oven for 6–8 minutes to regain crispness before tossing in sauce.