Prepare the pineapple salsa according to directions and set aside or refrigerate until ready to use.

In a cat iron skillet, pour enough oil to generously coat the surface (about 2 to 3 tablespoons), and heat to medium-high.

Add the shrimp and sprinkle salt, pepper and chili powder over them. Allow them to cook until they begin to plump up and get crispy. Using tongs, flip the shrimp to the other side, sprinkle more salt, pepper, and chili powder, and cook until cooked through, about 1 to 2 minutes.

Remove shrimp from heat and set aside.

Wrap corn tortillas in foil and heat in the oven or wrap in a paper towel and microwave until hot.

Add desired amount of shrimp, avocado, and pineapple salsa to each tortilla and serve with rice and beans.