• Marinate shrimp: Add shrimp, milk and lemon juice to a medium bowl. Let the shrimp marinate in the buttermilk for 15 minutes while you prep the rest of your ingredients.
  
• Make breading: In a large bowl combine cornstarch, onion powder, garlic powder and salt.
  
• Coat shrimp in breading: Add in a couple shrimp at a time and coat both sides in the cornstarch breading.
  
• Fry shrimp: Preheat the oil to 350 degrees. Cook the shrimp in batches making sure not to overcrowd the pan. The shrimp should only take a minute on each side to cook.

  Remove from the oil and transfer to a baking sheet topped with a wire rack. Repeat with the remaining shrimp.
  

Bang Bang Sauce

• Add the sweet Thai chili sauce and the mayonnaise to a small bowl. Add sriracha to taste then whisk to combine. Set aside.
  

Coleslaw

• Add the mayonnaise, sour cream, vinegar, onion powder, garlic powder and sugar to a medium bowl. Whisk to combine.

  Toss in the red and green cabbage and season with salt and pepper to taste. Set aside until your are ready to assemble.
  

Assembly

• You can either toss the shrimp in the bang bang sauce or place the shrimp on the tacos then drizzle with sauce!

  Next layer coleslaw on top and fresh cilantro if desired. I also like to serve lime wedges on the plate for squeezing on top.