Begin by placing the cleaned shrimp in a medium bowl and covering them with buttermilk. Allow them to soak for at least 30 minutes.

In a separate bowl, whisk together all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Remove shrimp from buttermilk, dredge in seasoned flour mixture, dip back into buttermilk, then coat with panko breadcrumbs.

Heat about 1 inch of oil in a large skillet over medium-high heat until shimmering.

Fry the breaded shrimp in batches for 2-3 minutes per side until golden brown; transfer to a paper towel-lined plate.

In a small mixing bowl, combine mayonnaise, sweet chili sauce, and sriracha; stir to achieve a smooth sauce.

To assemble, take a tortilla, add shredded cabbage, crispy shrimp, drizzle with bang bang sauce, and avocado if desired.

Serve immediately with lime wedges on the side.