For SLAW, combine cabbage, mango, tomatoes, onion, 3 Tbsp. (45 mL)Hellmann’s® with Avocado Oil with a Hint of Lime, cilantro and salt in medium bowl. Set aside.
For TACOS, heat large nonstick skillet over medium-high heat. Toss shrimp with remaining 1 Tbsp. (15 mL )Hellmann’s® with Avocado Oil with a Hint of Lime and chili powder in bowl. Add to skillet and cook, stirring occasionally, until shrimp turn pink, about 3 minutes.
Spoon slaw mixture into tortillas then top with shrimp. Serve, if desired, with lime wedges.