Courtesy of Chef Ingred Hoffmann, IngredHoffmann.com and Cholula® Hot Sauce, Cholula.com
Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time; cook until lightly toasted and crisp, about two minutes on each side.
Whisk together the mayonnaise, lime zest, lime juice, Cholula® green sauce, honey and 1/4 teaspoon salt in a large bowl. Add the coleslaw, mango and cilantro; toss to coat well.
Coat the shrimp with the Cholula green sauce and the remaining 1/4 teaspoon salt. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, two to three minutes.
Place the tortillas on each of four plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp; garnish with a cilantro leaf. Serve at once.
Photo courtesy of Cholula®, Cholula.com