Start the rice (why first): Rinse 2 cups uncooked jasmine rice under cold water until the rinse runs almost clear to remove excess surface starch — this keeps the cooked rice fluffy and prevents gummy clumps. Combine the rinsed rice with 4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes to finish steaming; fluff with a fork and fold in half the chopped cilantro (about 2 tbsp) and 1 tablespoon lime juice to finish. Keeping rice warm lets you time the tacos so everything comes together hot.

Prepare the mango‑jalapeño salsa: While the rice cooks, place 2 diced mangoes (≈400 g), 8 tbsp finely diced red onion, 2 minced jalapeños (seeded if you prefer less heat), remaining 1 tbsp chopped cilantro, 1 tbsp lime juice (reserve remaining lime juice for finishing), a pinch of salt and a grind of black pepper into a bowl. Gently toss and taste — the acidity of lime brightens the mango while the onion and jalapeño provide contrast. Chill briefly while you prepare the shrimp so flavors marry.

Char the corn (flavor building): Heat a cast‑iron skillet or heavy griddle over medium‑high heat until smoking just slightly. Toss the corn kernels (from 4 ears) with 1 tbsp olive oil and a pinch of salt. Add to the hot pan in a single layer and let them sit undisturbed for 2–3 minutes to develop a deep golden char, then stir or shake and let a few more spots char — the Maillard browning adds smoky-sweet depth that complements the mango and shrimp. Remove to a bowl and set aside.

Marinate the shrimp (seasoning & quick oil protection): Pat 480 g shrimp dry with paper towels so they sear rather than steam. In a bowl, toss shrimp with 3 tbsp olive oil, 2 tsp chili powder, 1 tsp smoked paprika, 2 minced garlic cloves, 1/2 tsp salt and a few grinds of black pepper. Let sit 8–10 minutes while the pan heats — this quick marinade coats the shrimp with spices and oil so the high‑heat sear gives color and flavor without overcooking inside.

Grill or sear the shrimp (two options & why): Heat a large cast‑iron skillet or a flat grill over high heat until very hot (it should shimmer). Add the shrimp in a single layer (do not crowd — work in two batches if necessary). Cook 1–1 1/2 minutes per side until just opaque and with a light char; shrimp cook very quickly — overcooking makes them rubbery. High direct heat gives a quick caramelized exterior that reads as 'grilled' even if you're using a stovetop.

Warm and char the tortillas: Brush both sides of the corn tortillas lightly with the remaining 1 tbsp olive oil or spray. Heat a clean skillet over medium‑high heat and warm each tortilla 20–30 seconds per side until pliable and with a few dark spots. Stacking warm tortillas in a towel keeps them soft and helps with rolling; the quick char adds smoky flavor and improves texture.

Assemble tacos (balance of textures & temps): To build each taco, place 2 warmed tortillas on a plate. Spoon a generous scoop (about 1/2 cup) of cilantro‑lime jasmine rice across the center, top with 120 g (about 4 oz) grilled shrimp (3–4 shrimp depending on size), a spoonful of charred corn, 1/2 cup mango‑jalapeño salsa, a few slices of avocado (about 1/2 avocado per person), and finish with diced red onion and a sprinkle of chopped cilantro. Squeeze the remaining lime juice over the assembled tacos. The hot rice and shrimp contrasted with cool mango and creamy avocado create the signature interplay that makes these tacos memorable.

Final seasoning and serve: Taste one taco and add flaky sea salt, extra lime or a pinch of chili powder if desired. Serve immediately while shrimp and rice are hot, with lime wedges and extra salsa on the side. Leftovers: store components separately (rice, shrimp, salsa, tortillas) to preserve texture; reheat shrimp gently to avoid toughness.