In a large bowl, combine coleslaw mix, shrimp, corn, bell peppers, and chopped cilantro. In a bowl, mix vinegar, oil, and cumin.
Add dressing to salad and mix gently. Add chiles and salt to taste. Line eight widemouthed glasses (16 oz.) with tortillas. Spoon Mexican coleslaw into glasses and garnish with cilantro sprigs.
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