In medium bowl, combine lime juice, tequila, cumin, salt, pepper and cayenne; mix thoroughly.

Add the shrimp and toss to coat. 

Marinate for 10 minutes.

Preheat a grill to medium-high heat. 

Remove the shrimp from the marinade and sprinkle with salt. 

For easy grilling, thread shrimp on a skewer. 

(If you're using bamboo skewers make sure to soak them in room-temperature water for 30-60 minutes before grilling.)

Make sure to leave some space between each shrimp so the heat can circulate.

Place the mango slices and the shrimp skewers over direct heat and cook, turning once until they are slightly charred, about 3 to 5 minutes per side.

For the shrimp make sure the flesh is pink and charred (again about 2-3 minutes on per side).

To assemble: Place shrimp and grilled mango in the heated tortillas and finish with toppings.