In a bowl, mix shrimps, olive oil, El Yucateco hot sauce, garlic, cilantro, cumin, paprika, salt and lime. Marinate for 15-20 minutes.
Meanwhile, dice the avocado, tomato and mango and put them in a larger bowl, season with salt, pepper and lime. Refrigerate until ready to serve.
Place a skillet over medium heat and once it's hot, cook the shrimp.
Fill the tortillas with shrimp and avocado mango salsa. Serve immediately.