In a large bowl, squeeze ¼ of the lime and mix with ground ginger, half the avocado oil and half the salt. Mix well. Add the shrimp and toss to coat. Let shrimp marinate while you prepare the tacos.  

Make the salsa. Mix cubed mango with diced cucumber, red onion, and cilantro. Squeeze in ¼ of the lime and remaining salt and stir gently to combine. Set aside.

In a medium sized pan on medium-high heat, add remaining avocado oil and swirl to coat. Place shrimp in a single layerin the pan; do not crowd. Cook for 2-3 minutes on each side, or until they turn pink and tails curl.

Warm tortillas in a separate pan, or place on a baking sheet heat in an oven or toaster oven on low heat to warm.

When shrimp is done, toss with mango-cucumber salad. Serve with warm tortillas and remaining lime wedges.