1½ pounds alligator tenderloins, cut into 6 (4x1-inch) strips
12 (6-inch) soft corn tortillas, warmed
Queso fresco
Paprika
Lime wedges, to serve
Garnish: micro greens
Instructions
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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/baja-alligator-tacos-chipotle-tabasco-aioli/