Print Options:

Tongue Tacos with Mango Salsa and Carrot Slaw

Yields6 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

It's called Fearless Cooking for a reason. Embrace the challenge and delight your tastebuds.

 2-4 Pound Beef Tongue
 1 Large Onion - Skin Removed & Rough Chopped
 3 Garlic Cloves - Skin Removed and Rough Chopped
 Salt & Pepper
 1 qt Chicken or Beef Stock
 Corn Tortillas for Tacos - Non GMO or Organic
 1 Mango - Diced
 1 Jalapeno - Stem & Seeds Removed
 ½ Small Red Onion
 1 Clove Garlic - Skin Removed & Minced
 ½ Lime Juiced
 1 Handful of Cilantro - Chopped
 1 Handful of Cherry Tomatoes - Sliced
 1 ½ lbs Carrots - Peeled & Shredded
 ¼ cup Dijon or Spicy Mustard
 1 Jalapeno - Stem & Seeds Removed - Chopped
 ¼ cup EVOO
 ¼ cup Red Wine Vinegar
 ½ Lime - Juiced
 4 Small Green Onions - Sliced

We're cooking the beef tongue in the Instant Pot. We'll do all of the other prep while it's cooking. Peel and rough chop the onion and the garlic and put them in the Instant Pot. Add the quart of beef or chicken stock and add the cow tongue and a generous pinch of salt and pepper. I had to cut the tongue in to two pieces to get it to fit.

You're going to set the Instant Pot to high pressure and set the timer for 90 minutes.

When the 90 minutes is up, let it sit for 10 minutes and then carefully do a quick release.

Remove the tongue to a plate and be sure to save the broth for soup or stew.

We're going to peel the outer layer of the tongue off. It should peel off easily.

Then you'll just chop or shed the meat for tacos.


While the tongue is cooking we'll make the other sides.

First we'll make the mango salsa.

Peel and cube the mango, deseed and remove the stem from the jalapeno and dice, finely dice the 1/2 small red onion, slice the cherry tomatoes, juice the 1/2 lime, salt & pepper to taste.


For the carrot slaw I used a food processor. You could also use a vegetable peeler or a mandolin. I used the slicing blade but it didn't cut them thin enough so I used the general purpose blade and pulsed them. When your carrots are done just add the mustard, olive oil, red wine vinegar, lime juice, green onions, jalapeno and salt and pepper to taste.


All we have left is to build the tacos. I used sprouted corn tortillas and they are sold frozen. I put a small amount of avocado oil in a non stick skillet and crisped the tacos just a little, then I added the shredded tongue to the skillet and gave it just a little crisping up as well.

I used crumbled goat cheese and sliced avocado for the finishing touch.


Nutrition Facts

Servings 0