Begin by soaking the shrimp in buttermilk for at least 30 minutes. This step is crucial as it tenderizes the shrimp and infuses delightful flavors. Place the shrimp in a bowl, ensuring they’re fully submerged, then cover and refrigerate.

In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This seasoning blend will give the shrimp a marvelous flavor profile when fried.

Remove the marinated shrimp from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring they’re thoroughly coated, then dip them back into the buttermilk. Finally, coat the shrimp with panko breadcrumbs and set aside.

Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches around 350°F (175°C). Carefully place shrimp in the hot oil, frying for about 2-3 minutes on each side or until golden brown and crispy.

While the shrimp are frying, prepare the bang bang sauce by combining mayonnaise, sweet chili sauce, and sriracha, whisking until smooth and creamy.

To assemble your tacos, take a warm tortilla, layer with shredded cabbage, add crispy fried shrimp, drizzle with the bang bang sauce, and finish with slices of avocado.