1Prepare the mango salsa: In a medium bowl, combine the diced mangoes, finely diced red onion, minced habanero (or jalapeño), chopped cilantro, and the juice of one lime. Season with a pinch of salt and stir well. Set aside to let the flavors meld.

2Marinate the shrimp: In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, cumin powder, smoked paprika, garlic powder, salt, and black pepper. Ensure the shrimp are evenly coated.

3Cook the shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

4Warm the tortillas: While the shrimp cooks, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them in a dry skillet over medium heat for about 15-20 seconds per side until pliable and slightly charred.

5Assemble the tacos: Fill each warm tortilla with a portion of the cooked shrimp. Top generously with the mango salsa and a few slices of fresh avocado. Serve immediately with extra lime wedges on the side.