Begin by rinsing the beef tongue under cold water. Place it in a large pot and cover with water. Add salt and bring to a boil, then simmer gently.

Allow the beef tongue to simmer for about 2 hours until fork-tender. Check doneness by piercing it with a fork.

Once tender, carefully remove the tongue and cool for 10-15 minutes. Peel away the outer skin using a sharp knife.

Cut the beef tongue into bite-sized pieces, about ½ inch in size. Set aside while preparing toppings.

Finely chop the cilantro and white onions, combine in a bowl, and drizzle with lime juice.

Warm tortillas in a dry skillet for 30 seconds on each side. Fill with beef tongue and top with the cilantro-onion mixture.

Serve immediately with lime wedges and any additional toppings like avocado or hot sauce.