Heat a small non-stick skillet over medium heat. Add the tortillas, 1 at a time, and cook until lightly toasted and crisp, about 2 minutes on each side.
Whisk together the mayonnaise, lime zest, lime juice, 1 tablespoon Cholula® Green Pepper, honey, and 1/4 teaspoon salt in a large bowl.
Add the coleslaw, mango, and cilantro to mayonnaise mixture. Toss to coat well.
Coat the shrimp with 2 tablespoons Cholula® Green Pepper and the remaining 1/4 teaspoon salt. Heat oil in a medium non-stick skillet over medium-high heat.
Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, about 2 – 3 minutes.
Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp, garnish with a cilantro leaf. Serve immediately.