Pour the oil into a skillet over medium heat. Sauté the shrimp 4 to 5 minutes with the cumin, chili powder, paprika, cayenne pepper and lime juice. Add the garlic and cilantro and continue to cook for an additional minute. Season with salt and pepper and set aside.
Mix together all of the salsa ingredients, saving some of the cilantro as garnish.
Fill the tortillas with the salsa, add the shrimp, and garnish with cilantro.