In a medium size bowl combine the mango, papaya, onions, peppers, chopped cilantro, lime juice and salt and pepper and mix to make a salsa. Keep cool before serving.
Add the shrimp to a medium size bowl and mix with olive oil, cumin, chili powder and salt and pepper until combined.
Cook the shrimp on a hot grill for 2 to 4 minutes per side or until lightly browned and cooked through out. The shrimp should be bright white in the inside.
To Plate: Lay down a corn tortilla and layer on as followed: heated beans, cabbages, shrimp, mango salsa, cotija cheese, cilantro leaves. Serve!