Using a pair of scissors, cut through the back of the shell from the head to the tail and carefully remove the vein.

Starting from the tail, carefully remove the shell. If desired, remove the tail.

Measure and combine the marinade ingredients in a medium size bowl. Mix until well incorporated.

Toss the shrimp in the marinade. Cover the bowl with plastic wrap and refrigerate. You can marinate the shrimp for up to 1 hour if desired.

Peel the mango and slice around the pit.

Slice the mango into thin matchstick size pieces (about ⅛ inch thick.)

Whisk together the dressing ingredients until well incorporated.

In a mixing bowl toss the jalapeno, mango and cabbage with the slaw dressing. Set aside.

Transfer the shrimp to a paper towel lined tray.

Add the oil and preheat the pan to 435°F/225°C (high).

Add a single layer of shrimp making sure not to overlap. Cook the shrimp for 1 minute and 15 seconds.

Flip and cook the shrimp for another 1 minute and 15 seconds.

Transfer the shrimp to a paper towel lined tray or plate. If cooking more shrimp, make sure to wash and dry the pan.

Place a generous amount of the slaw in the center of each warm tortilla and add some of the cooked shrimp to each.

Garnish each taco with cilantro leaves and a squeeze of lime juice. Serve immediately.