Season and cook the shrimp. First, in a medium-sized bowl, toss the shrimp with olive oil and Tajín. To cook, you can use a grill pan, cast iron, grill, smoker, etc. I use a grill pan and cook them for about a minute on each side, but the cook time can vary based on the size of your shrimp. 2 to 4 minutes total or until they reach doneness. Put the cooked shrimp in a separate small bowl and place them in the fridge to cool.

To make the chili-lime vinaigrette, add the lime juice, honey, garlic, and Tajín to a small food processor. Slowly stream in the olive oil while blending until everything is fully incorporated.

Prepare and gather the rest of the ingredients. Dice the mango, mince the cilantro, slice the onions and serranos (if using), and cut the shrimp into two or 3 pieces, depending on the size. Toss these ingredients together with the vinaigrette, reserving a small amount to drizzle on top. Now, cut the avocado and gently toss it with the rest of the salad. Try to avoid mashing the avocado.

For garnish (if you wish) you can mince more cilantro and add some thinly sliced serranos to the top, and a good dusting of Tajin. Serve tostadas, extra vinaigrette, and Tajin on the side. Enjoy!