Layer two tortilla shells for stability and don't lose any filling!
In a large mixing bowl, add shredded cabbage, juice of one lime, mango chunks, jalapeno, cilantro and blueberries.
In a separate bowl, whisk sugar, 2 tbsp olive oil and vinegar together until incorporated. Drizzle over slaw mixture, tossing to coat. Add salt and pepper to taste. Set aside.
Pan fry or microwave corn tortillas per package instructions and set aside.
To cook shrimp, add remaining olive oil to a large, non-stick pan. Allow to heat while combining shrimp, lime juice, cumin, smoked paprika and chili powder thoroughly in a medium mixing bowl.
Add shrimp to frying pan and saute approximately 2 minutes on medium heat. Add chopped garlic and continue to saute until shrimp are pink and cooked through.
Once cooked, place shrimp in taco and top with slaw. Add sliced avocado and jalapeno if desired. Serve immediately with a lime wedge.