Begin by placing your shrimp in a bowl filled with buttermilk. Let them soak for at least 30 minutes in the refrigerator to tenderize and infuse flavor.

In a mixing bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk these dry ingredients together until evenly mixed.

Remove the shrimp from the buttermilk, allowing excess liquid to drip off. Dredge each shrimp in the flour mixture, then dip them back into the buttermilk before coating with panko breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium-high heat until it shimmers. Carefully drop the coated shrimp in batches, frying for about 2–3 minutes per side until golden brown.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust spiciness if desired.

Warm your tortillas slightly. On each tortilla, layer shredded cabbage, place 3-4 crispy shrimp, drizzle with Bang Bang sauce, and add avocado slices.