Stir the raw, peeled, and deveined shrimp together with 1 tablespoon olive oil, chipotle chili powder, smoked paprika, onion powder, and black pepper. Let it sit on the counter while you prepare the salsa. The salt for the shrimp is not added until it is being cooked in the skillet.
After dicing mango salsa ingredients, stir together into a medium mixing bowl and set aside. See photo above for how to cut a mango.
Prepare the avocado lime sour cream using either an immersion blender, traditional blender, or finely mincing ingredients and stirring together until smooth.
Preheat a large non-stick skillet or fry pan over a high heat.
Add 1 tablespoon olive oil to hot pan.
Add the shrimp in a single layer. Salt the shrimp, and do not stir until the bottoms of the shrimp are no longer translucent, only one to two minutes. See photo above.
Stir/flip the shrimp and continue cooking just until the shrimp are no longer translucent, only 1-2 additional minutes. Immediately remove from heat and preferably from the hot pan.
Assemble tacos with shrimp, mango salsa, and avocado lime sour cream.
Garnish with cilantro leaves, jalapeno slices, and/or avocado slices if desired.
Nutrition facts do not include tortillas