Add 1 Tablespoon of oil, when the oil is hot, add the red pepper, onion, and jalapeno. Add paprika, cumin, and black pepper. Saute' 4 to 5 minutes until the vegetables are tender-crisp.
Add salsa verde and shrimp. Cook 3 to 4 minutes or until shrimp are opaque and curl into a 'C'.
Remove vegetables and shrimp from the pan. Add one flour tortilla to the pan. Top with 1/4 cup cheese, half the vegetable and shrimp mixture, and another 1/4 cup cheese. Top with one flour tortilla.
Cook 2 to 3 minutes, until golden brown and crisp. Flip to the second side and cook another 2 to 3 minutes until brown and the cheese is melted.
Remove from pan, allow to cool, then slice into wedges.
Serve topped with fresh mango, salsa verde, and cilantro. Serve