Pat shrimp dry with a paper towel and place inside a medium sized bowl.
In a small bowl, mix together spice blend then sprinkle on top of the raw shrimp. Toss well to coat.
Heat a large skillet over medium-high heat and drizzle with 1 tablespoon of the canola oil. Add shrimp in a single layer (work in batches) and heat until they turn pink, about 3 minutes. Flip then heat additional 3 minutes. Remove from pan and repeat with remaining shrimp.
While shrimp is cooking, mix together mango salsa; set aside.
When you're ready to serve, heat remaining oil in a medium skillet and lightly pan-fry tortillas, about 90 seconds per side, to soften. Serve shrimp tacos with warm tortillas and top with mango salsa.