In a skillet, over medium heat, heat oil and saute the onion, garlic, and jalapeno. About 3 minutes.
Add the sliced portobello mushrooms, and cook for 2-3 minutes until they start wilting.
If using shiitake mushrooms, add them in and season with taco seasoning and salt. Cook for 2-3 more minutes. Squeeze fresh lime juice over the mushrooms, and remove from heat.
Warm up the tortillas so that they're pliable. Assemble and top with pico de gallo, guacamole, and pink pickled onions.
