Beef Heart Tacos
Rated 5.0 stars by 71 users
Category
Side dish, Lunch, Dinner
Cuisine
Mexican, Tex-Mex
Author:
Tracy Lingle @MyChowLine
Servings
4-5
Prep Time
30 minutes
Cook Time
1 hour
Serve bold Tex-Mex flavors with these three irresistible recipes by Tracy Lingle. From creamy guacamole loaded with fresh lime and cilantro, to vibrant homemade pico de gallo packed with tomatoes and jalapeños, and tender grilled beef heart tacos — this trio is guaranteed to level up your Taco Tuesday, game day spread, or weekend cookout.
Whether you're craving authentic Mexican appetizers, fresh salsa recipes, or bold new ideas for street tacos, these dishes bring restaurant-quality flavor to your kitchen. Use them as dips, taco toppings, or standalone mains — each one is a crowd-pleaser that celebrates the bold, smoky, and savory taste of Tex-Mex cuisine.
Ingredients
Guacamole
- 4 avocados, diced
- ½ white onion, diced
- 2 jalapeños, diced (seeds & veins removed)
- ½ head of cilantro, chopped
-
1–2 Tbsp Pop Smoke Taco & Fajita Seasoning
- 1 tsp garlic powder
- 1 large lime, juiced
Pico de Gallo
- ~14 Roma tomatoes, diced (or 7 beefsteak tomatoes)
- 2 white onions, diced
- 4 jalapeños, diced (deveined, no seeds)
- 4 small limes, juiced
- 1½ heads of cilantro, chopped
- Garlic powder, to taste
-
Pop Smoke Taco & Fajita Seasoning, to taste
Beef Heart Tacos
- Beef heart, trimmed & separated
-
Gunpowder Steak & Brisket seasoning
Directions
Guacamole
Dice the avocados, onion, and jalapeños, and place them in a medium-sized bowl.
- Chop the cilantro and add it to the bowl.
- Add Pop Smoke Taco & Fajita Seasoning, garlic powder, and lime juice.
- (With gloved hands) mix everything together—leave some avocado chunks!
- Serve as a dip, topping, or side.
Pico de Gallo
Beef Heart Tacos
- Add lime juice and chopped cilantro.
- Season with garlic powder and lightly dust Pop Smoke Taco & Fajita Seasoning
- Mix well. Cover and refrigerate for at least 15–30 minutes.
- Serve as a dip, topping, or side.
Beef Heart Tacos
Pat dry the beef heart after removing it from packaging.
- Trim fat and silverskin. Separate into two halves along the valve.
- Prep your grill for direct heat.
- Coat the heart with Gunpowder Steak & Brisket seasoning and let sit for 30 minutes.
- Grill for 15–20 minutes or until internal temp hits 125°F.
- Let rest for 10 minutes, then slice and serve in tacos.
- Top with Holy Guacamole and Pico de Gallo.
Recipe Video
Recipe Note
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