In a mixing bowl, combine shrimp, olive oil, cumin, paprika, salt, and black pepper. Toss to coat evenly.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.

In a large bowl, combine shredded cabbage, diced mango, grated carrot, lime juice, honey, chopped cilantro, and salt. Toss to combine.

Warm the corn tortillas in a dry skillet or microwave.

Place a portion of shrimp on each tortilla, top with mango cabbage slaw, and add avocado slices.

Serve with lime wedges on the side.