Prepare salsa by combining all salsa ingredients listed above, pineapple through honey, in a small bowl. Set aside.
Toss shrimp with lime juice, salt and chili powder in a medium bowl. Grease a large skillet with olive oil or spray with a nonstick cooking spray and heat over medium-high heat.
Transfer shrimp to skillet and cook for about 1-2 minutes on each side and until pink. Do not overcook.
Serve shrimp on warmed corn tortillas with salsa and any other favorite garnish.
Notes
*Follow package instructions for heating tortillas. I like to cook them in a heated skillet for a minute or so on each side. *The pineapple salsa can be made up to 4 hours in advance.