Start by making the mango salsa so the flavors have time to meld. In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño.

Squeeze in the lime juice and add a pinch of salt. Give everything a good stir, then set it aside while you prepare the shrimp.

Place the shrimp in a large bowl. Drizzle with olive oil, then sprinkle with chili powder, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and black pepper. Toss until the shrimp are evenly coated in the spices.

Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them—they cook quickly! Remove the shrimp from the pan and set aside.

If you’re using a gas stove, you can warm the tortillas directly over the flame for a few seconds on each side until lightly charred. Alternatively, heat them in a dry skillet or wrap them in foil and warm them in the oven.

Now for the fun part! Layer a bit of shredded cabbage or lettuce onto each tortilla, followed by 2–3 shrimp. Top with a generous spoonful of mango salsa.

If you like, drizzle with sour cream or Greek yogurt for a creamy touch. Serve with lime wedges on the side for an extra squeeze of freshness.