Grill The Pineapple:

1. Heat 1 tbsp of olive oil in a large cast iron skillet over a med high heat.
2. Cut the pineapple in large chunks and roast the pineapple on all sides until you get the grill marks.
3. Save 1 cup of pineapple for the filling.

Make the Chipotle Pineapple Sauce:

1. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, 1/3 cup water, vinegar, 1 cup of the pineapple chunks, and 1 tsp of salt.
2. Blend until completely smooth.

Prepare The Mushrooms:

1. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, onions, and a pinch each of salt and pepper.
2. Cook for 5 minutes, until the mushrooms begin crisping on the edges.
3. Reduce the heat to low, stir in about 1/2 of chipotle pineapple sauce and the remaining 1 cup of pineapple chunks.
4. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan.
5. Remove from the heat and stir in the cilantro.

Assemble The Tacos:

1. Stuff the Good Foods Chunky Guacamole, mushrooms, and pineapple into the warmed tortillas.
2. Top with additional chipotle pineapple sauce, and cilantro.
3. Enjoy!

• 2 cloves garlic, minced or grated

• 1 small yellow onion sliced

• 2 tablespoons chili powder

• 2 teaspoons smoked paprika

• 2 chipotle peppers in adobo

• ¼ cup apple cider or white vinegar

• 2 cups fresh pineapple chunks

• 2 tsp of salt

• 4 tablespoons olive oil

• 1 lbs of portobello mushrooms, chopped

• 1/2 cup fresh cilantro, chopped

• 12 toasted corn tortillas

• 1 tub of Good Foods Chunky Guacamole

• Lime wedges for serving

• Sliced radishes for serving

• Sliced jalapeños for serving