For the salsa:
1 medium ripe mango
1 medium ripe avocado
1 to 2 jalapeños, depending on how spicy you like your salsa
1 lime
Salt and pepper
For the shrimp:
1 pound medium-sized (17-21 count) shrimp, peeled and deveined, tails removed
1 tablespoon extra-virgin olive oil
Salt and pepper
To serve:
12 to 15 6-inch corn or flour tortillas
Cotija cheese, crumbled
Extra lime wedges
Chopped cilantro
Hot sauce
To prepare the salsa, dice the mango and the avocado, and mix together in a bowl (for further instructions: How to Dice a Mango). If your mango is very ripe, it may break down as you stir it; this is fine.
Trim the tops off the jalapeños and then slice them down their length. Scoop out and discard the seeds and white pith. Cut the jalapeños cross-wise into very thin slices. Combine the jalapeños with the mangos and avocados.
Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Give it a taste and adjust seasonings as desired. Set the salsa aside until serving.
To prepare the shrimp, heat the oven to 400°F with a rack positioned in the middle of the oven. Toss the shrimp with the olive oil and sprinkle with salt and pepper. Lay the shrimp on a baking sheet in a single layer. Roast for 6-8 minutes, until the shrimp are pink and cooked through.
While the shrimp are roasting, arrange an area for assembling the tacos. Wrap the tortillas in foil and let them heat in the oven for a few minutes in the oven alongside the shrimp. Set out bowls of salsa, crumbled cotija cheese, lime wedges, and chopped cilantro alongside the hot sauces. When the shrimp have finished roasting, transfer them to a serving platter. Assemble and eat the tacos while the shrimp is still warm from the oven.