Grilled Shrimp and Pineapple Tacos

Ingredients

• 3/4 pound large peeled and deveined shrimp (about 16 shrimp), tails removed
• 2 tablespoons olive oil
• 2 chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
• Finely grated zest and juice of 1 lime
• 1 teaspoon chile-lime seasoning, such as Tajin, plus more for serving
• Kosher salt and freshly ground black pepper
• 8 ounces peeled and cored pineapple, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• Pineapple Guac, recipe follows
• 8 street-taco corn tortillas (4 1/2 to 6 inches), warmed
• 1 jalapeño, thinly sliced, drizzled with olive oil and salt
• 1/2 cup fresh cilantro leaves
• 2 limes, cut into wedges
• 8 ounces fresh pineapple, cut into 1/4-inch-thick rings
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 4 avocados
• 1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus more for serving
• 1/4 cup lime juice
• 1 to 2 tablespoons olive oil, plus more for serving
• 1 small plum tomato, finely diced
• 1 small jalapeño, minced
• 1/2 white onion, finely chopped
• 2 tablespoons salted roasted pepitas (pumpkin seeds), for serving
• Tortilla chips, for serving

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