In a skillet, heat the vegetable oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.

Toss the shrimp with the cayenne, garlic powder and chipotle pepper as well as salt and pepper. Saute in a medium skillet with 2 teaspoons of vegetable oil for about 3 minutes on each side until pink and fully cooked.

Toss the romaine lettuce and cubed mango in a bit of the cilantro vinaigrette.

Spread the 1/4 cup of refried beans on top of each tortilla. Add some of the lettuce and mango on top and then some shrimp. Season with salt and pepper if needed and garnish with cotija cheese