In a mixing bowl, combine shrimp, honey, chipotle seasoning, and minced garlic. Toss to coat the shrimp evenly in the mixture and let them marinate for 10 minutes.

While the shrimp are marinating, chop the mango, cucumber, and red bell pepper into bite-sized pieces. In a separate bowl, combine these chopped veggies with cilantro and lime juice, stirring gently to create a fresh and colorful salsa.

Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for 3 to 5 minutes until they turn pink and are opaque.

To warm up the tortillas, heat them in a dry skillet or microwave for 20 to 30 seconds until soft and pliable.

To assemble, place cooked shrimp on each tortilla and top evenly with the vibrant mango salsa.

Garnish with extra lime juice or cilantro for added flavor and freshness.