Combine the salsa, mango, and ketchup in a small bowl; reserve. Combine taco seasoning, oil, and shrimp in a big plastic bag that can be sealed. Shake to coat after sealing the bag.

Cook shrimp for two to three minutes, or until they become pink, in a nonstick skillet or wok over medium-high heat. Add shrimp, coleslaw mixture, and salsa mixture to tortillas as garnish. Over the filling, fold the bottom third of the tortilla up, then the edges. Sour cream is optional.