In a mixing bowl, combine the deveined shrimp, honey, chipotle seasoning, and minced garlic. Toss until well-coated and let marinate for 10 minutes.

Heat a skillet over medium-high heat and add the marinated shrimp. Sauté for 3-5 minutes until pink and opaque.

Chop the mango, cucumber, and red capsicum into bite-sized pieces. Combine these with cilantro and lime juice in a separate bowl.

Warm the tortillas in a dry skillet or microwave for 20-30 seconds until soft and pliable.

Place shrimp onto each tortilla, top with mango salsa, and add extra lime juice or cilantro if desired.