Place shrimp in a medium bowl. In a small bowl, stir together oil and seasonings. Pour over shrimp and stir until coated.
Skewer shrimp, about 6-7 per skewer depending on size. Grill for 2-3 minutes per side or until pink all the way through. Removed from grill to a platter.
Place tortillas on the grill, working in batches, and grill for 30 seconds per side or until lightly browned and beginning to puff up a bit. Transfer to a plate.
Place salsa ingredients in a medium bowl. Mix together until evenly combined. Season with salt and pepper to taste. (see note)
Assemble tacos by adding 4-5 shrimp to a tortilla and topping with salsa. You can sprinkle on a little freshly chopped cilantro too if you want. Serve immediately.
Notes
I used 31/40 sized shrimp so I could make a good amount of tacos. You can go bigger if you like, but I wouldn't use a smaller shrimp.
If you want your salsa to be spicier, you can leave in the jalapeno seeds or even use the whole pepper.
Sometimes I add a little extra lime juice to balance out the sweetness of the mangoes.