1-First Step: Prepare the Bang Bang Sauce Begin by mixing 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, and 3 teaspoons sriracha in a small bowl. Stir until smooth, then set aside to let the flavors blend. This step takes about 2 minutes and is key for that signature creamy-spicy kick.

2-Second Step: Make the Marinade Combine 1/2 cup buttermilk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder in a bowl. Pour this over 1 pound of shrimp and stir to coat evenly. Let the shrimp sit in the marinade for about 10-15 minutes while you heat the oil, as this helps tenderize and flavor the seafood.

3-Third Step: Coat the Shrimp Remove the shrimp from the marinade one at a time, letting any excess drip off. Coat each piece in 3/4 cup corn starch, tapping off the extra to avoid a heavy layer. This creates the crispy texture you’re aiming for, so handle them gently for even coverage.

4-Fourth Step: Heat and Fry the Shrimp Heat 1 1/2 inches of peanut oil or canola oil in a Dutch oven or pot until it reaches 375°F. Fry the shrimp in three batches for 2.5 to 3 minutes each, turning halfway if needed, until they turn golden brown and crispy. Drain them on paper towels to remove excess oil, which should take about 15 minutes total for cooking.

5-Fifth Step: Sauce the Shrimp Transfer the fried shrimp to a bowl and drizzle half of the Bang Bang sauce over them. Toss gently to coat, then let them rest for 10 minutes. This allows the sauce to cling properly without making the shrimp soggy.

6-Sixth Step: Toast the Tortillas Warm 8 to 12 corn tortillas on a skillet over medium heat for about 1 minute per side, or hold them over a flame for a few seconds until they soften and char slightly. This step enhances their flavor and makes them easier to fold.

7-Final Step: Assemble and Serve Layer each tortilla with 3 cups of thinly sliced cabbage, 1 medium diced tomato, and 1/4 cup coarsely chopped cilantro. Add 2 to 3 sauced shrimp per taco, then drizzle with the remaining sauce. Serve immediately with fresh lime wedges for a burst of citrus. The whole process wraps up in around 45 minutes, ready to enjoy as a complete meal for 4 people.