Heat olive oil in a pan over high heat. Season your shrimp with chili powder and salt. Sear them for about 2-3 minutes per side until they turn pink and are cooked through.

In a bowl, combine diced mango, red bell pepper, minced jalapeño, lime juice, and fresh cilantro. Give it a gentle toss and season with salt. Let it chill in the refrigerator for at least 15 minutes to enhance the flavors.

In a food processor, blend together sour cream, cilantro, lime juice, honey, and prepared green salsa until smooth. Taste it and adjust seasoning with salt and pepper to your liking.

Warm your corn or flour tortillas. Layer each tortilla with a drizzle of creamy sauce, a handful of shredded cabbage, generous portions of shrimp, and finish it off with a spoonful of mango salsa. Serve immediately for the best flavor.