Portobello Tacos with Pineapple Salsa & Avocado Cream Gelson's

Ingredients

• ¼ pineapple, diced small
• ½ red onion, diced small
• 1 small jalapeño pepper, diced small
• 1 bunch cilantro, picked and chopped
• 1 tsp olive oil
• Pinch of salt
• Lime juice
• 2 avocados
• 1 cup sour cream
• 3 Tbsp lime juice (about 2 limes)
• 1 Tbsp olive oil
• 3 large portobello mushrooms, sliced ½-inch thick
• 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)
• 2 to 3 cracks fresh black pepper
• 8 corn tortillas
• 1 cup queso fresco
• Cilantro, chopped for garnish
• Lime wedges, for garnish