Defrost and rinse the black tiger shrimp.

Remove the tails and butterfly the shrimp; pat them completely dry.

Combine olive oil, smoked paprika, paprika, ground cumin, chipotle powder, salt, and garlic with the shrimp.

Mix until the shrimp are evenly coated; marinate while preparing the toppings.

Chop the mango, Fresno chile, red onion, and cilantro.

Mix the chopped salsa ingredients with lime juice and salt.

Process avocado, garlic, cilantro, ground cumin, lime juice, and salt until smooth.

Fold sour cream into the avocado mixture without blending it.

Heat a skillet over medium-high heat; sear the shrimp for 1–2 minutes per side.

Warm and char the tortillas on the stovetop.

Fill each tortilla with shrimp; top with avocado crema and mango salsa.