Combine the garlic, jalapeno, cilantro, oregano, chili, ice, and lime in a blender and blend on medium. With the blender running slowly drizzle in the olive oil and emulsify. Salt and pepper to taste.

Cut shiitake mushrooms into thick slices and mix in a bowl with chimichurri sauce. Marinate for at least one hour.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add mushrooms and cook until tender.

Heat tortillas according to package directions.

Fill each tortilla with mushrooms, top with shredded purple cabbage, cilantro, and sliced pineapples.