Start with the sauce so the flavors have time to come together. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and adjust. More sriracha if you want heat, more honey if you like it sweeter. Set it aside in the fridge.

Pat the shrimp dry with paper towels. This helps the coating stick better. Pour the buttermilk into one bowl. In another bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper.

Dip each shrimp into the buttermilk, then dredge it in the flour mixture, pressing lightly so the coating sticks.

Heat about an inch of oil in a large skillet over medium-high heat. When the oil is hot, fry the shrimp in batches. Don’t overcrowd the pan. Cook for about 2–3 minutes per side until golden and crispy.

Transfer shrimp to a paper towel-lined plate. While they’re still hot, toss them gently with a few spoonfuls of bang bang sauce.

In a bowl, toss cabbage with lime juice, cilantro, and a pinch of salt. Keep it light and fresh—it’s meant to balance the rich shrimp.

Warm your tortillas. Add a layer of slaw, a few pieces of bang bang shrimp, sliced avocado, green onions, and an extra drizzle of sauce. Serve immediately.