Directions

1. Heat a large cast iron skillet to medium high
2. Add avocado oil and mushrooms
3. Cook mushrooms until extra moisture has evaporated and mushrooms begin to sear
4. Add Taco seasoning along with ⅓ cup of water
5. Cook for an additional 1-2 minutes and set aside
6. Cook hard taco shells in a preheated oven according to the package
7. In a medium bowl, combine pineapple, cilantro, lime juice, and 1 minced pickled jalapeño
8. Fold in diced avocado and season with salt and pepper
9. To assemble: Fill hard shell taco with mushrooms, top with thinly shredded lettuce and then pineapple/avocado mixture
10. Top with chipotle hot sauce and serve