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In a large bowl, combine shrimp, onion, vinegar, lime zest, lime juice, garlic, cumin seeds and salt; set aside.
In a medium bowl, combine pineapple, cilantro and chile flakes.
Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
When ready to serve, divide shrimp mixture among tortillas and top with the pineapple salsa and avocado.