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Preheat oven to Broil with rack 6 inches from heat source. Gather all ingredients.
Thaw shrimp in a medium bowl under cold running water, about 5 minutes. Pat shrimp dry using paper towels. Toss shrimp with garlic powder, paprika, seasoned salt, cayenne pepper, black pepper, and 1 tablespoon of the oil in a medium bowl until evenly coated; set aside.
Line a large rimmed baking sheet using aluminum foil. Toss pineapple chunks and remaining 1 tablespoon oil on prepared baking sheet; spread into a single layer. Broil in preheated oven until pineapple begins to sizzle and is starting to become golden in spots, 5 to 10 minutes.
Remove baking sheet from oven; flip pineapple, and push to 1 side. Arrange shrimp in a single layer on opposite side of baking sheet. Return to oven, and broil until shrimp are cooked through and opaque on the outside and pineapple is charred in spots, about 5 minutes.
Meanwhile, stir together sour cream, lime juice, and salt in a small bowl until smooth.
To serve, divide shrimp and pineapple evenly among tortillas. Top evenly with sliced avocado, and drizzle evenly with sour cream mixture. Garnish with fresh cilantro, and serve with lime wedges on the side.