If using bite-size alligator pieces rather than ground, combine olive oil, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 minced garlic clove and 1/2 tsp salt in a bowl. Add gator, toss to coat, cover and refrigerate 30–60 minutes. Drain before cooking.

Gator Filling

Prepare aromatics

Heat 2 tbs vegetable oil and 1 tbs unsalted butter in a large skillet over medium-high heat until butter is foamy. Add diced onion and celery and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Cook gator

Add 1 lb ground or finely chopped alligator to the skillet. Break up any large pieces with a spatula. Cook, stirring occasionally, until no longer pink and lightly browned, 6–8 minutes (if using marinated chunks, cook until cooked through and seared, 6–10 minutes depending on size).

Season filling

Stir in 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tsp Worcestershire sauce and 1 tbsp fresh lemon juice. Mix well and cook 1 minute to marry flavors.

Make Buffalo sauce and combine

In a small saucepan over low heat, melt 2 tbs unsalted butter, then whisk in 1/2 cup hot sauce until smooth and warmed but not boiling. Pour the Buffalo sauce into the skillet with the cooked gator and toss to coat evenly. Simmer 1–2 minutes to let sauce cling to meat. Taste and adjust salt or hot sauce to preference.

Slaw & Cooling Sauce

Make slaw dressing

In a medium bowl combine 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 1 tsp lemon juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Assemble slaw

Add 2 cups shredded cabbage, 1/2 cup grated carrot and 2 tbs sliced green onion to the bowl with dressing. Toss until evenly coated. Taste and adjust seasoning. Refrigerate while finishing the filling so slaw stays crisp and cool.

Tacos & Garnish

Warm tortillas

Heat a large skillet over medium and lightly brush both sides of each tortilla with a little vegetable oil (about 1 tsp total for all tortillas). Toast tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos

Divide the Buffalo gator filling evenly among 8 warmed tortillas (about 2 oz filling per taco). Top each with a generous spoonful of the cooling slaw, a sprinkle of crumbled blue cheese if using, some pickled jalapeños if desired, and a few cilantro leaves. Serve with lime wedges for squeezing over the tacos.

Serve

Serve immediately so tortillas stay warm and slaw remains crisp. Offer extra hot sauce and blue cheese on the side.