1-Step 1: Make the Bang Bang Sauce Start by preparing the sauce so the flavors have time to meld together. In a small bowl, combine 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, and 3 teaspoons sriracha. Whisk until smooth and well-blended. For a milder sauce, start with just 1 teaspoon of sriracha and taste-test before adding more. Set the sauce aside while you prepare the shrimp.

2-Step 2: Prepare the Marinade In a medium bowl, mix together 1/2 cup buttermilk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Stir until the seasonings are dissolved into the buttermilk. Pour this mixture over 1 pound of peeled and deveined shrimp (tails removed). Stir to coat all the shrimp evenly, and let them sit in the marinade while you heat the oil. The buttermilk will tenderize the shrimp and help the coating stick.

3-Step 3: Dredge the Shrimp Place 3/4 cup corn starch in a shallow dish. Remove the shrimp from the marinade one at a time, letting any excess buttermilk drip off. Coat each shrimp fully on both sides with corn starch, then tap off any excess. Arrange the breaded shrimp on a platter or baking sheet in a single layer. This corn starch coating is the secret to achieving that signature crispy exterior that stays crunchy even after being tossed in sauce.

4-Step 4: Heat the Oil Pour 1 1/2 inches of peanut oil or canola oil into a dutch oven or heavy pot. Heat the oil to 375 degrees F. Use a kitchen thermometer to check the temperature, as this is critical for proper frying. If the oil is too cool, the shrimp will absorb too much grease; if too hot, the coating will burn before the shrimp cooks through.

5-Step 5: Fry the Shrimp Once the oil reaches 375 degrees F, carefully add the shrimp in small batches, about 6-8 at a time. Don’t overcrowd the pot, as this will lower the oil temperature. Fry each batch for 2 1/2 to 3 minutes until golden brown, crispy, and cooked through. Turn the shrimp halfway through cooking if needed for even browning. Use a strainer or slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.

6-Step 6: Sauce the Shrimp Place the warm, drained shrimp in a clean bowl. Drizzle about half of the prepared Bang Bang sauce over them. Toss gently but thoroughly to coat all the shrimp. Let the sauced shrimp rest for about 10 minutes to absorb the flavors. The shrimp will soak up some of that creamy sauce while maintaining their crispy coating.

7-Step 7: Warm the Tortillas While the shrimp rests, warm your tortillas. Heat a griddle, skillet, or dry pan over medium-high heat. Lightly toast 8 to 12 small white corn tortillas for about 30 seconds on each side until pliable and slightly charred. You can also warm them directly over a gas flame for a few seconds per side. Stack the warmed tortillas and cover with a clean towel to keep them soft.

8-Step 8: Assemble the Tacos Now comes the fun part! Start building your tacos by adding a layer of thinly sliced cabbage (about 3 cups total) to each warm tortilla. Add 2-3 of the sauced shrimp per taco. Top with diced tomato (1 medium tomato, divided among tacos) and coarsely chopped cilantro (1/4 cup total). Drizzle the remaining Bang Bang sauce over the assembled tacos for extra flavor.

9-Step 9: Serve and Enjoy Serve your beautiful Bang Bang Shrimp Tacos immediately with fresh lime wedges on the side. Squeezing lime juice over the tacos right before eating adds brightness that balances the rich, creamy sauce. These tacos are best enjoyed fresh while the shrimp are still crispy.