To make the salsa, combine mango, avocado, tomatoes, onions, cilantro, jalapenos, lime juice and salt in a bowl. Toss well.
Toss shrimp with olive oil, chili powder, paprika, cayenne and salt. Heat a little bit of oil in a heavy bottomed skillet over high heat. Add shrimp and cook 2 minutes on one side. Flip and cook an additional 2 minutes. Remove from heat.
To make the crema, combine yogurt, mango, cilantro, lime juice and salt in a food processor or blender. Blend until smooth.
To assemble, warm tortillas, add shrimp and top with salsa and crema.