If you’ve ever left your hearts in the woods, you won’t do it again after seeing this recipe! I’ll admit that I, too, was afraid of eating the “wobbly bits” but I promise if you treat them right, they are delicious! If you’re apprehensive, this is a great recipe to start because the meat is marinated in a very flavorful sauce and then made into tacos. And if you don’t love tacos, you can stop right here because this website is full of them. But if tacos are your jam (as they should be), then keep on reading!

Jump to:

• How to break down an elk heart:
• How to cook elk heart:
• How to make pickled jalapeños:
• How to make avocado crema:
• How to cut a pineapple for tacos:
• Putting it all together:
• Other Recipes You’ll Love:
• Grilled Elk Heart Tacos
• Comments

How to break down an elk heart:

Hearts can be intimidating to break down but they’re really mostly meat once you get down to it. There are a few tough pieces that need to be removed but after that, you’ll be pleasantly surprised by the high-quality meat hiding underneath! Once you break them down, you can cook them up like a steak or use them in a variety of recipes like these grilled heart skewers. Follow the instructions below and be ready to enjoy some delicious meat!

How to cook elk heart:

Heart can be cooked like any other wild game steak but if you’re a little nervous about trying it, marinating it for tacos is a great way to go! I like to tenderize the meat before marinating to help the meat absorb the flavor. This marinade is heavy on the lime juice and chipotles so it’s very flavorful. Once the meat has marinated for a few hours, string it on some skewers in an accordion style. Leave enough space between the meat so that it gets cooked evenly. Fire up the grill and get cooking! But don’t go too crazy. Heart can overcook pretty quickly, especially small pieces on skewers. 2-3 minutes per side is about all it needs!

How to make pickled jalapeños:

Pickled jalapeños are the taco topping you never knew you needed. They’re spicy, crunchy, vinegary, and the perfect addition to any taco. And the best part? They’re super easy to make! All you need are some fresh jalapeños, a couple garlic cloves, vinegar, water, salt, and sugar. Slice up the jalapeños as thin as you’d like and pack them in a pint jar with a couple garlic cloves. Bring the other ingredients to a simmer and pour the brine over the jalapeños. Let the jar cool for about 30 minutes, then put the lid on and refrigerate. They will keep in the fridge for up to 2 weeks for future taco, nacho, burrito, salad, etc. toppings!

How to make avocado crema:

Avocadoes are a great taco topping as well but the slices often squish out the ends of tacos. The solution is to whip them up into a delicious sauce instead! It’s super simple to blend together an avocado, some sour cream or yogurt, lime juice, garlic, cilantro, salt and pepper. Keep it refrigerated in an airtight container and it will be good for a few days. Make sure you put it in a zippered bag with the air squeezed out or cover the surface with plastic wrap to prevent browning. You’re in for a real treat with this creamy, zesty taco sauce!

How to cut a pineapple for tacos:

Pineapple is an excellent choice as a taco topping. It adds an element of sweetness and juiciness that perfectly balances a savory taco filling. But, if you cut it into chunks, they’re likely to slip out of your tacos and into a sad pile on your plate. The perfect solution is to cut it into slices that fit perfectly in your taco! No mess and you get a bite of pineapple with every bite of taco. Sounds like a perfect scenario right? Follow the instructions below for the perfect pieces of pineapple for your tacos.

Putting it all together:

Ok we’ve covered a lot here but if you’re using something as special as a heart to make tacos, you want to make sure you do it right! Now that you have your meat and delicious toppings, all you need are some good tortillas.

My favorite are these corn and wheat blend tortillas. They have all the corn flavor but are very pliable and don’t break. Warm them up however you’d like, tuck some of that delicious grilled heart inside, slide a piece of pineapple in next, top with jalapeños, drizzle with avocado crema, and squeeze some fresh lime over the top. For some added crunch, try this jicama mango salsa. Crack open your favorite cerveza and enjoy!

Next time you’re in the woods and wondering if you should take that heart with you, remember: Save hearts. Eat tacos. ✌

Other Recipes You’ll Love:

Jump to:

• How to break down an elk heart:
• How to cook elk heart:
• How to make pickled jalapeños:
• How to make avocado crema:
• How to cut a pineapple for tacos:
• Putting it all together:
• Other Recipes You’ll Love:
• Grilled Elk Heart Tacos
• Comments