While you prep the shrimp, combine the coleslaw mix with vinegar, lime juice, sugar, oil, salt, and pepper in a large bowl. Toss well to evenly coat and let it sit—the acid will soften the cabbage slightly and develop flavor. In a separate bowl, whisk together the mayo, sweet chili sauce, sriracha, garlic powder, and a pinch of salt until smooth. I like to make the sauce a bit thinner by tasting and adjusting the sriracha gradually, since heat levels vary by brand and personal preference. Both components can be made 30 minutes ahead, which actually improves the slaw texture.

Pat the shrimp very dry with paper towels—this is crucial for achieving a crispy coating and preventing oil splatter. Place the cornstarch in a shallow bowl. Working in batches, toss the shrimp in the cornstarch until evenly and generously coated, shaking off any excess. Arrange the coated shrimp on a plate so they don't stick together.

Heat 5 tablespoons of oil in a large skillet over medium-high heat until it shimmers and a piece of cornstarch sizzles immediately when it hits the pan (around 350°F). Working in batches to avoid crowding, carefully add the coated shrimp and fry for about 2 minutes per side until golden and crispy. Transfer the fried shrimp to a paper towel-lined plate to drain briefly, then immediately toss them in the bang bang sauce from Step 1 while they're still warm. I find that tossing the hot shrimp in the sauce helps it adhere better and creates a more cohesive coating.

While the shrimp finishes cooking, warm a separate skillet or griddle over medium-high heat. Place each corn tortilla directly on the heat for about 30 seconds per side until lightly charred and pliable. Stack the warm tortillas in a clean kitchen towel to keep them soft and warm while you assemble.

Lay out a warm tortilla and build each taco by layering in this order: a generous handful of the dressed coleslaw from Step 1, 3-4 pieces of the bang bang shrimp from Step 3, a spoonful of pico de gallo, and a sprinkle of fresh cilantro. The coleslaw creates a flavorful base that anchors the crispy, saucy shrimp, while the pico and cilantro add brightness and freshness. Serve immediately while the shrimp is still warm and crispy.