1. In a small mixing bowl, combine the ranch dressing and sriracha. Reserve refrigerated.
2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. Heat a sauté pan over medium high heat until hot. Add olive oil, then the shrimp and sauté until pink and cooked through (about 2 to 3 minutes) turning often to cook evenly.
4. To assemble tacos, place about 4 warm shrimp into each tortilla shell and top with 1 Tbsp. diced mango and 1 Tbsp. diced onions. Drizzle with sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
Hint: The spiciness of this dish can be adjusted by adding more or less sriracha to the ranch dressing.