Forget everything you know about tacos—this version breaks all the rules in the best way. Rich, slow-braised beef tongue and golden, crispy sweetbreads take center stage in a dish that’s both primal and elevated.
These tacos are a nod to nose-to-tail eating, transforming humble offcuts into something wildly satisfying and unexpectedly elegant.
Though the classic carnivore diet sticks strictly to meat, many flexible approaches embrace minimal additions like fresh herbs, vinegar, and even avocado for enhanced flavor and texture.
This recipe walks that line, crafting a taco experience that’s both deeply nourishing and full of bold, unforgettable taste.
Why Tongue & Sweetbreads Are Worth Trying
Beef tongue and sweetbreads might not be everyday choices, but they are prized in cuisines worldwide for good reason.
Unlike standard cuts of meat, tongue becomes exceptionally tender with slow cooking. Sweetbreads, on the other hand, crisp up beautifully when lightly fried, offering an unexpected crunch that replaces traditional cheese in these tacos.
This combination creates a perfect contrast of textures—succulent meat paired with crispy bites—making every mouthful satisfying.
Incorporating organ meats like these is a smart way to diversify a carnivore diet, adding variety without straying from protein-rich, animal-based foods.
Tips for Achieving the Best Results
Success with this taco recipe hinges on a few key techniques. Begin by giving the beef tongue the time it needs to braise slowly, ensuring the tough muscle fibers break down into a melt-in-your-mouth texture.
For the sweetbreads, remember to rinse thoroughly and soak them with vinegar to eliminate any strong flavors. Once dried and pan-fried, they transform into golden, crispy bites that elevate the entire dish.
To maximize flavor, the avocado chimichurri adds a vibrant, herbaceous touch, creating balance against the richness of the meat. Even though avocados aren’t typical in the carnivore diet, this small addition brings brightness and creaminess without overwhelming the protein focus.
Easy Swaps & Modifications
While this taco recipe is already tailored for protein lovers, a few thoughtful substitutions make it even more adaptable.
- Swap tallow for ghee or duck fat if preferred.
- For strict carnivore diet followers, skip the avocado chimichurri and serve with just fresh herbs and a drizzle of broth.
- Replace the celeriac rice with a simple side of extra tongue or sweetbread for a fully meat-based plate.
These adjustments ensure the meal aligns with different preferences while keeping its essence intact.
Perfect for Gatherings & Meal Prep
Despite its gourmet flair, this recipe works surprisingly well for meal prep and casual entertaining. The components—tongue, sweetbreads, and chimichurri—can all be prepared in advance.
Stored properly, they remain fresh for several days, making this an excellent option for busy weeks or special occasions.
The tacos hold up beautifully when reheated, and the crispness of the sweetbreads can be revived with a quick pan-fry. Guests unfamiliar with organ meats often find this dish an approachable and delicious introduction, thanks to the familiar taco format.
Pairings to Enhance the Experience
For a complete Mediterranean-inspired spread, serve these tacos with simple roasted vegetables drizzled in olive oil or a light tomato salad on the side. Although not part of a strict carnivore diet, these sides provide refreshing, complementary flavors.
A chilled sparkling water with a twist of lime or a dry white wine pairs wonderfully, cutting through the richness of the meats and leaving the palate refreshed.
Why This Recipe Stands Out
This unique taco recipe goes beyond the ordinary, offering a thoughtful balance of indulgence, nourishment, and creativity. It redefines what tacos can be, proving that offal cuts like tongue and sweetbreads deserve a place in everyday cooking.
Every bite showcases the beauty of traditional cooking techniques paired with innovative, modern flavors, making it a must-try for those ready to explore something extraordinary.
Carnivore Diet Tongue & Sweetbread Tacos
Equipment
- Slow cooker
- Food processor or blender
- Large skillet
Ingredients
For the Beef Tongue
- 2 to 3 pounds beef tongue
- 1 tablespoon salt
- 3 bay leaves
For the Avocado Chimichurri
- 1 medium avocado halved, seeded, and peeled
- ¼ cup beef stock
- 2 tablespoons chopped fresh cilantro
- 1½ tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon white vinegar
- ½ teaspoon chopped fresh oregano
For the Sweetbreads
- 5 to 6 ounces sweetbreads (thymus or pancreas)
- 1 tablespoon cider vinegar
- ¼ teaspoon salt plus extra to taste
- 1 tablespoon tallow
For the Cilantro-Celeriac Rice
- 1 large celeriac peeled and chopped into chunks
- 2 tablespoons tallow
- ¼ cup chopped fresh cilantro
- 2 teaspoons fresh lime juice
- ¼ teaspoon salt plus more to taste
For Serving
- Carnivore tortillas
- Chopped fresh cilantro for garnish
Substitutions
- Tallow can be swapped for butter, ghee, or duck fat if preferred.
Instructions
- Cook the Beef Tongue: In a slow cooker, combine the beef tongue with salt and bay leaves. Pour in enough water to fully submerge the tongue. Cook on low for about 8 hours, or until the meat is tender and easily pierced with a fork.
- Prepare the Tongue: Take the tongue out of the broth, saving the liquid. Allow it to cool until manageable, then peel off the skin with a knife and your hands. Shred the meat, working from the thicker base to the tip. Transfer to a bowl and mix in 3 to 4 tablespoons of the reserved broth to keep the meat moist.
- Make the Avocado Chimichurri: Place the avocado, beef stock, cilantro, parsley, salt, lemon juice, lime juice, vinegar, and oregano into a blender or food processor. Blend until smooth. Transfer to a bowl, cover, and refrigerate until ready to use.
- Prepare the Sweetbreads: Rinse the sweetbreads thoroughly under cold water. Soak them in a bowl with water and vinegar for 5 minutes, then drain. Place in a saucepan, season with salt, and add water to cover. Bring to a boil, lower the heat, and simmer with the lid on until the sweetbreads become firm and pale beige, around 15 minutes. Drain, cool, and pat dry. Cut into ½-inch pieces.
- Cook the Sweetbreads: Heat tallow in a skillet over medium-high heat. Add the sweetbreads and sauté until golden and crisp, about 5 minutes.
- Make the Cilantro-Celeriac Rice: Blend the celeriac in a food processor until it resembles rice grains. Heat tallow in a large skillet over medium heat and sauté the celeriac until tender, about 5 minutes. Remove from heat and stir in cilantro, lime juice, and salt.
- Assemble the Tacos: Spread a portion of avocado chimichurri onto each tortilla. Top with shredded beef tongue and crispy sweetbreads. Drizzle with extra broth to keep the filling juicy. Serve with celeriac rice and garnish with cilantro. Adjust seasoning with salt if needed.
Notes
- Crispy sweetbreads provide a rich, savory contrast to the tongue and can replace traditional cheese for those following a strict carnivore diet. If desired, shredded cheese can be added.
- Leftovers keep well: store beef tongue and sweetbreads (with broth) for up to 5 days in the fridge, and celeriac rice and chimichurri for up to 3 days.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.