1. Heat 2-3 tablespoons (30-45 ml) of olive oil in a large skillet over medium-high heat, about 400°F (200°C). Add 1 large chopped onion and cook until translucent, about 3-4 minutes.

2. Add 2 cloves of minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika (optional), 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Cook for 1 minute, stirring constantly.

3. Add 1 pound (450g) of large shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.

4. Prepare the mango salsa. In a medium bowl, combine 1 large diced mango, 2 tablespoons (30 ml) of freshly squeezed lime juice, 1 chopped jalapeño pepper, and 1 tablespoon (15 ml) of sweet chili sauce. Stir well and season with salt to taste.

5. Warm the taco shells according to package instructions, usually by baking them in a preheated oven at 375°F (190°C) for 5-7 minutes or by microwaving them for 20-30 seconds.

6. Assemble the tacos by placing the cooked shrimp onto the warmed taco shells, followed by a spoonful of the mango salsa and a handful of mixed greens. Serve immediately.