In a cast iron skillet, heat the olive oil and melt the butter over medium/high heat.
Add the smoked paprika and the next 5 ingredients. Stir in the shrimp and sauté until opaque and cooked through, about 2 minutes per side.
Stir in the cilantro and remove from the pan.
Chop the shrimp.
In a bowl, combine all of the pico de gallo ingredients.
To make the tacos, add some of the chopped shrimp to 2 tortillas (one on top of the other) and top that with the pico de gallo. Continue with the rest of the tortillas.
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