How to Make Bang Bang Shrimp Tacos

• In a large bowl, combine shredded green and red cabbage with shredded carrots and chopped fresh cilantro. Whisk together fresh lime juice, honey (or agave nectar), and a pinch of salt and pepper for the dressing. Pour over the veggies and toss until well coated. Set aside in the fridge to chill.
• In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth and creamy. Adjust the levels of sriracha and sweet chili to your tasting preference. Cover and set aside.
• Pat the peeled and deveined shrimp dry with paper towels. In one shallow bowl, pour the buttermilk. In another shallow bowl, mix cornstarch, flour, salt, and black pepper. Dip each shrimp into the buttermilk to coat, then dredge in the cornstarch-flour mix, ensuring a nice coating.
• Heat 1-2 inches of neutral oil in a large skillet over medium-high heat to 350-375°F (175-190°C). Fry the shrimp in batches for 2-3 minutes per side, until golden brown and cooked through. Transfer to a wire rack over paper towels and sprinkle with salt.
• Transfer the cooked shrimp to a large bowl. Drizzle about two-thirds of the Bang Bang sauce over them. Gently toss until lightly coated, saving some sauce for later.
• Warm the tortillas in a skillet or oven. On each tortilla, spoon a generous amount of crunchy slaw, top with the saucy Bang Bang shrimp, drizzle with the reserved sauce, and garnish with lime and cilantro. Serve immediately.