Cross my heart, the sauce is the magic touch in this dish

1. Start by soaking the shrimp in buttermilk for about 20 minutes. This helps tenderize the shrimp and bind the coating.
2. In a medium bowl, combine the cornstarch, flour, paprika, garlic powder, salt, and black pepper.
3. Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
4. Remove the shrimp from the buttermilk and dredge in the flour mixture, ensuring each piece is well coated.
5. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
6. While the shrimp is frying, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey to make the Bang Bang sauce.
7. Assemble the tacos by placing a handful of shredded lettuce and red cabbage on each tortilla, topping with a few fried shrimp.
8. Drizzle generously with Bang Bang sauce and sprinkle with sliced green onions.
9. Serve immediately while the shrimp is still crispy, and enjoy!
Variations & Tips
For a lighter version, you can bake the shrimp instead of frying. Simply coat the shrimp as usual and bake in a preheated 425°F oven for 10-12 minutes, turning halfway through. You can also add diced avocado or a squeeze of lime for extra freshness. If you prefer a milder sauce, reduce the amount of sriracha or substitute with a dash of hot sauce. For a gluten-free option, use gluten-free flour and corn tortillas.