In a large skillet over medium heat, sauté the onion, garlic, and jalapeño in olive oil until soft. Add the diced tomatoes and cook until thickened, about 3 to 4 minutes. Add the chopped shrimp, 0.25 teaspoon of kosher salt, and cilantro. Cook over medium-high heat for 1 minute, or until the shrimp just turns pink.

Preheat your oven to 400°F (200°C). Line two large nonstick baking sheets with foil and lightly spray with olive oil.

Working in batches, place 3 to 4 corn tortillas between two paper towels and microwave for 30 seconds until they are warm and pliable. This helps prevent cracking.

Place a warm tortilla on a clean, dry work surface. Spread about 3 tablespoons of the shrimp filling onto the bottom third of the tortilla, then top with 1 tablespoon of shredded pepper jack cheese.

Roll the tortilla up tightly from the bottom to surround the filling. Once rolled into a tube, place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, shrimp filling, and cheese.

Lightly spray the tops of the rolled taquitos with olive oil spray and sprinkle with a pinch of salt. Bake for about 15 minutes, or until the tortillas are golden brown and crispy.

Serve hot with optional salsa verde and guacamole for dipping.