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Pat the shrimp dry, drizzle with olive oil, and toss with all the seasonings until evenly coated.
Heat a drizzle of neutral oil in a skillet over medium heat. Sauté the onion and jalapeño for about 2 minutes, then add the garlic and tomato and sauté for 30 seconds to 1 minute.
Add the shrimp in a single layer and cook for about 4 to 5 minutes, or until cooked through.
Add the butter, cilantro, and lime juice. Toss to coat and remove from heat.
Add a thin layer of oil to your skillet over medium heat. Sprinkle some Oaxaca cheese directly onto the pan, place a tortilla on top, and cook until the cheese is fried and melted. Flip and let the other side get crispy.
Build your tacos with the shrimp, avocado salsa, pickled red onions, cilantro, and a squeeze of fresh lime juice. Serve immediately.