Baja Alligator Tacos with Chipotle-Tabasco Aïoli
Yields: 12 Servings or 4 Servings
- 2 cups shredded carrot
- 1 cup sliced red onion
- 1 jalapeño, sliced
- 3 tablespoons apple cider vinegar
- 1½ teaspoons vegetable oil
- 1½ teaspoons kosher salt, divided
- ¾ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon Tabasco Chipotle Pepper Sauce
- 1 cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 cup club soda Peanut oil, for frying
- 1½ pounds alligator tenderloins, cut into 6 (4x1-inch) strips
- 12 (6-inch) soft corn tortillas, warmed
- Queso fresco
- Lime wedges, to serve
- Garnish: micro greens
- In a medium bowl, toss together carrot, onion, jalapeño, vinegar, oil, and ½ teaspoon salt. Let stand for 10 to 15 minutes.
- In a medium bowl, place mayonnaise, lime juice, and Tabasco Chipotle Pepper Sauce; whisk until smooth.
- In a medium bowl, combine flour, pepper, and remaining 1 teaspoon salt. Gradually add club soda, whisking until batter is smooth.
- In a cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350° or until flour sizzles when dipped in oil.
- Working in batches, dip alligator strips in batter, coating completely and shaking off excess. Fry alligator in hot oil until golden brown and cooked through, about 3 minutes per side. Transfer to a plate lined with paper towels to let drain.
- Spread each tortilla with a generous amount of mayonnaise mixture. Lay one piece of alligator inside each tortilla, and top with carrot mixture. Sprinkle with queso fresco and paprika. Serve with lime wedges, and garnish with micro greens, if desired.