Mix together soy sauce, coconut aminos, lime juice, pineapple juice, garlic powder, chili powder and cumin together and marinate the shark 1 hour.
Smash 1 avocado in a bowl, add yogurt, cilantro, green onion and seasonings. Stir to combine and refrigerate 1 hour. Store with avocado seed, covered so crema does not brown.
Gently pat dry pineapple rings, season with dash of salt and spray with non-stick cooking spray. Over medium high heat, grill pineapple rings, about 2 minutes per side. Slice in half. Set aside.
Over medium-high heat, grill the shark about 4 minutes on each side or until cooked through, and serve immediately in tortillas with crema, half a pineapple slice and squeeze of fresh lime.