Source: Cajun Edge Catering, Chandler, Arizona - as published in Arizona Republic 3/28/01

1 pound alligator meat (order from seafood
    shops or use pork)
2 cups marinade (1 cup buttermilk ranch dressing mixed
    with 1 cup amber or dark beer)
2 limes
2 tablespoons Cajun seasoning
1 teaspoon salt
1  cup Cajun salsa (recipe follows)
8 corn tortillas
1 cup Cajun guacamole (recipe follows)

Cut alligator into 1/4-inch pieces. Add to marinade and refrigerate overnight.

In a medium bowl, combine juice of 1 lime, Cajun seasoning, salt and 1 cup Cajun Salsa. Mix well. Set aside.

Heat tortillas on a hot griddle or skillet in a small amount of oil. Set aside.

Remove alligator from marinade. In a cast-iron skillet or on a hot griddle, brown the alligator pieces. Add the salsa mixture to the skillet and cook until heated through.

Spoon warm alligator-and-salsa mixture into tortillas. Top with Cajun Guacamole and lime. Makes 4 servings.

Cajun Salsa
1 medium onion, chopped
2 medium tomatoes, chopped
1 cup fresh cilantro, chopped
Juice of 2 or 3 limes
1 tablespoon Tabasco sauce
1 tablespoon granulated sugar
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Refrigerate until needed.

Cajun Guacamole
1 medium onion, finely chopped
Pulp of 2 or 3 avocados, mashed, pits reserved
1 tomato, finely chopped
Juice from 2 limes
1 tablespoon Tabasco sauce
1 teaspoon salt
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh. Refrigerate. Remove pits when ready to serve.

Approximately values per serving: 417 calories, 18 g fat, 36 mg cholesterol, 30 g protein, 41 g carbohydrates, 10 g fiber, 1,114 mg sodium, 36 percent calories from fat