In grill pan, grill the shrimp until slightly charred and cooked through. Set aside.
Add the cubed cucumber, pineapple and jalapeño into a mixing bowl and combine. Let sit for about 5-10 minutes.
In a separate bowl, add the avocado, greek yogurt, Cholula Green Pepper and lime juice. Mix until the avocado is thoroughly incorporated and the crema is of a drizzling consistency. You may need to add a little water at a time to thin out the crema if too thick.
Fold tortillas in half and lay onto a heated grill pan for about 1 minute on each side until they are warmed through and hold their folded shape.
To assemble, add a large scoop of the cucumber and pineapple salsa and place two shrimp on top. Drizzle the avocado crema and crumble queso fresco over the tacos. Serve with lime wedges.