Place all the ingredients for the salsa in a small bowl or jar and refrigerate for at least one hour.
Blend 1 cup peach and mango salsa in a blender until no chunks remain. Add shrimp and blended salsa to a glass container or ziploc bag. Allow to marinate for 15-20 minutes.
Meanwhile, in a separate bowl, combine Greek yogurt or mayo, sugar, vinegar, and salt and pepper. Add coleslaw mix and thinly sliced peppers and stir to coat the coleslaw.
Remove shrimp from marinade and saute in 1 Tbsp oil in a pan over medium heat. Cook for 2-3 minutes. Serve immediately.
Assemble tacos with a few shrimp, coleslaw mix, and additional salsa, if desired.
Notes
Grill: Really a great hack is to grill your shrimp on the outdoor grill or use a grill pan.
Add Spice: Want a little kick to your shrimp tacos? Try this Sriracha Slaw.
Lime Crema: Mix sour cream, some lime juice and lime zest and a little cayenne pepper in a bowl and top your tacos with it.
Cheese: Top with a little cotija cheese or a nice mexican blend cheese.
Toppings: Top with fresh cilantro, chopped tomatoes, chopped cucumber or any of your favorites.