Seed, peel, and chop the mango if using fresh. Add to blender or food processor with apple cider vinegar, and spices. Blend until smooth.
Add Chili Mango Sauce to a large bowl and toss with the shrimp. Let sit for 5 minutes.
Prep any toppings such as slicing red onion, chopping cilantro, or dicing an avocado
Heat oil in a nonstick skillet over medium high heat. Add both the shrimp and the sauce to the skillet. Cook until the shrimps are cooked through and pink. Toss continuously. Remove from hear
While the shrimps are cooking, begin charring the tortillas over an open flame over medium high heat. Alternatively, you can warm them all together in an oven or microwave.
Assemble the tacos: Spoon a dollop of the chili mango sauce over the tortilla then add the shrimp. Add toppings as desired.
Notes
Corn tortillas are delicate and can tear apart easily. I find it easiest to use 2 tortillas stacked on top of each other for each taco.