Chop all of the salsa ingredients, season with salt. Juice the lime and pour the juice onto the chopped vegetables, set aside.Heat a stove top or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Do not over cook, or the shrimp will become tough.Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Top each tortilla with about 3 shrimp and some avocado salsa. Serve with a lime wedge on the side.