To make this spicy shrimp taco recipe, prepare the salsa first (OPTIONAL): In a medium bowl, combine the mango, avocado, red onion, jalapeno, lime juice, salt, and cilantro/parsley. You can use your food processor to chop the salsa ingredients! Cover and chill in the fridge.
Meanwhile, prepare the spicy shrimp. Season shrimp with salt, pepper, cumin, and chili powder, mixing well. Then, heat vegetable oil in a large no-stick skillet over medium-high heat and add the seasoned shrimp. Cook shrimp for about 3 minutes. Add the rum and let cook until slightly evaporated (about 30 seconds). Reduce heat!
Over medium heat, add the garlic, and cook for about 30-60 seconds, stirring every now and then. Do not let brown!
Add the mint, remove the pan from heat, and squeeze the lime juice all over the shrimp. Toss the cilantro/parsley and arrange the tacos.
To arrange the spicy shrimp tacos, warm the tortillas and then place either a) one flour tortilla on a flat surface or b) double tortillas (one on top of the other) on a flat surface if using corn tortillas, which are more fragile.
Fill the tortilla with a bit of the mango avocado salsa on top, then the cooked shrimp, crumbled cheese, pickled red onions, and a drizzle of sour cream, plus lime wedges on the side.
Repeat the process so that you end up with 12 street tacos (small bites) or 6 regular-size tacos (quick dinner meal). Enjoy!