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.