Toss the shrimp in a bowl with chili powder, cumin, and half of the lime juice. Let sit for 5 minutes.

In a separate bowl, combine diced mango, red onion, jalapeno, cilantro, and the remaining lime juice to make the salsa.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and opaque.

Warm the corn tortillas in a dry skillet or microwave. Assemble the tacos by dividing the cooked shrimp evenly among the tortillas and generously topping with the fresh fruit salsa.