1Mix lime juice, oil, honey, curry powder, garlic salt and ginger in small bowl until well blended. Place shrimp in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 15 minutes.
2Meanwhile, for the Mango Coleslaw, place coleslaw mix, mango, 1/4 cup of the cilantro and remaining marinade in large bowl; toss to coat. Cover. Refrigerate until ready to serve. Remove shrimp from marinade. Discard any remaining marinade.
3Heat large skillet on medium-high heat. Add shrimp; cook and stir 3 to 4 minutes per side or until shrimp turn pink. Stir in remaining cilantro. Serve shrimp in warmed tortillas topped with Mango Coleslaw and cashews. (Store any remaining coleslaw in refrigerator. Serve on other tacos and sandwiches.)