Heart Marinade:

Cup of Yum
1. Combine all heart marinade ingredients in a glass bowl or sealable glass container. Refrigerate until ready to use.
2. Trim all outer fat from the heart using a filet/boning knife. Cut vessels from the top of the heart.
3. With the bottom of the heart (pointed end) facing towards you, run your knife along the vessel that runs diagonally across the front of the heart. Continue cutting until you remove the entire piece of muscle. This is the left ventricle.
4. Once the left ventricle is removed, run your knife under the piece of muscle that was under the ventricle. Continue cutting until the entire heart is opened into one flat piece.
5. Trim strings from inside the heart and remove anything else that's not muscle.
6. Tenderize meat by running through a manual tenderizer, using a jacquard, or pound meat out flat with hammer style meat tenderizer.
7. Cut meat into approximately 24 - ½-¾" strips. Place meat in marinade and stir to coat the meat.
8. Refrigerate for 4-8 hours.
9. Soak 12 wooden skewers in warm water for 30 minutes or use metal skewers.
10. Place meat on skewers in an accordion style and spread the meat out so that you can see the skewers between the meat.
11. Preheat grill to 350°F. Grill for 2-3 minutes per side or until outsides are lightly charred and the inside is still moist and tender.

Pickled Jalapeños:

1. Pack sliced jalapeños and garlic cloves into a pint-sized glass jar.
2. Place vinegar, water, sugar, and salt in a small saucepan. Heat on the stove until sugar and salt have dissolved and mixture is simmering.
3. Pour vinegar mixture over jalapeños and garlic. Let cool at room temperature for 30 minutes. Place lid on jar and refrigerate for at least 2 hours before serving.
4. Jalapeños will last in the fridge for up to 2 weeks.

Avocado Crema:

1. Place all ingredients in a mini food processor or blender. Blend until smooth.
2. Store in a zippered bag with all the air squeezed out or in a sealable container with plastic wrap sitting on the surface of the sauce to keep from browning.
3. Refrigerate until ready to use. Sauce will keep for up to 3 days in the fridge.

Pineapple:

1. Place pineapple on its side on cutting board. Cut off top and bottom of pineapple and discard.
2. Place pineapple upright on cutting board. Starting at the top, cut sides of pineapple rind off in strips. Once all rind is removed, set pineapple aside. Rinse cutting board and knife.
3. Place pineapple back on cutting board and cut into quarters, lengthwise. Cut core off of each quarter and discard.
4. Cut 2 quarters into long strips, at least 12 strips total for tacos. Cut other half into whatever shape you'd like!

Assembly:

1. Warm tortillas. To each tortilla, add meat from 1 skewer, pickled jalapeños, and 1 strip of pineapple. Drizzle with avocado crema. Serve with lime wedges. Enjoy!