Prepare the shrimp marinade: In a medium bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, salt, and pepper until you have a fragrant, rust-coloured paste. Add the shrimp and toss well, ensuring each piece is evenly coated. The shrimp should look glossy and speckled with the spices.

Make the mango salsa: In a separate bowl, combine the diced mango, red onion, jalapeño, lime juice, and fresh coriander. Stir gently so the mango cubes remain intact. The salsa should be bright orange and green, with a fresh, zesty aroma that makes your mouth water. Set aside to allow the flavours to meld.

Preheat the grill or grill pan: Heat your grill to medium-high heat (about 200°C). If using a grill pan, place it over high heat for 2 minutes until it begins to smoke lightly. You want a hot surface that will sear the shrimp quickly, creating those desirable char marks.

Grill the shrimp: Thread the shrimp onto skewers for easier handling, or place them directly on the grill grates. Cook for 2-3 minutes per side. You'll know they're ready when the shrimp turn from translucent grey to opaque pink and white, and the edges develop a light brown char. The smell at this point is incredible — smoky, sweet, and slightly garlicky.

Warm the tortillas: While the shrimp rest, warm the tortillas on the grill for about 30 seconds per side. They should become pliable and develop small brown spots, with a soft, warm texture. Wrap them in a clean tea towel to keep them warm.

Assemble the tacos: Place a few grilled shrimp on each warm tortilla. Spoon a generous amount of mango salsa over the top. If using, add sliced avocado and a sprinkle of crumbled cheese. Finish with an extra squeeze of lime juice. The combination of warm, smoky shrimp and cool, fruity salsa creates a wonderful contrast in both temperature and texture.