Wrap the tortillas in foil; place in the oven and heat to 300 degrees.

Preheat a saute pan or griddle until very hot.

You will need to do this in two batches.

Pour one tablespoon of oil into the pan. Add onions to the pan and when clear, add pineapple, half of the cilantro, and salt and pepper to taste. Remove from pan and set aside. Place shrimp in the pan and sauté until golden-orange in color, approximately 2-3 minutes. Then add the pineapple-cilantro mixture and combine all ingredients. Cook for an additional minute to ensure all flavors are combined then add the remaining cilantro. Spoon the shrimp pineapple mixture into the warm soft taco shell. Top with the Mexican Salsa of your choice. Eat while it's still hot. Prepare the second batch. Enjoy!