1-First Step: Mix the slaw Start by making the slaw so the flavors have time to settle while you cook the shrimp. In a medium bowl, combine the cabbage, scallions, and cilantro. In a small bowl, stir together the mayonnaise, sour cream, and lime juice, then pour that dressing over the vegetables. Toss until everything is lightly coated. Set the slaw aside for 10 to 15 minutes. That short rest softens the cabbage just enough while keeping it crisp. If you prefer a lighter slaw, add a spoonful less mayo and a little extra lime juice for a brighter finish.

2-Second Step: Whisk together the bang bang sauce In another bowl, stir together the 3/4 cup mayonnaise, Thai sweet chili sauce, and sriracha. Taste and adjust the heat to your liking. If you want a milder version, start with 1 teaspoon sriracha. If you want more fire, go up to 2 teaspoons or a little more. This sauce should be creamy, sweet, and a little spicy. It is the signature flavor that makes these bang bang shrimp tacos with slaw so memorable. You can make the sauce ahead and chill it while you prep the shrimp.

3-Third Step: Prep the shrimp Pat the shrimp dry with paper towels. Dry shrimp fry better and brown more evenly. Season them lightly with salt and pepper, then pour the buttermilk over them in a bowl. Let them sit for about 5 minutes while you heat the oil. The buttermilk helps tenderize the shrimp and gives the cornstarch something to cling to. If you are cooking for someone who avoids dairy, you can swap in an unsweetened plant milk with a little lemon juice, though the texture will be slightly different.

4-Fourth Step: Heat the oil and set up the breading station Pour vegetable oil into a heavy skillet or Dutch oven until it is about 2 inches deep. Heat it to 350 to 365°F. A thermometer is the best way to check the oil temperature, and it really helps keep the shrimp crisp instead of greasy. Set the cornstarch in a shallow bowl. Remove the shrimp from the buttermilk, letting the excess drip off, then dredge them in cornstarch until coated. Shake off any extra so the coating stays light. If the cornstarch starts to clump, add a little more to keep the dredging smooth.

5-Fifth Step: Fry the shrimp in batches Carefully place a small batch of shrimp into the hot oil. Do not crowd the pan, because that can lower the temperature and make the coating soft. Fry the shrimp for 2 to 3 minutes, turning once if needed, until golden and crisp. The shrimp should reach an internal temperature of 145°F. Transfer the cooked shrimp to a wire rack or paper towel lined tray. This lets extra oil drip away while the crust stays crisp. Repeat with the remaining shrimp, adjusting the heat between batches if needed so the oil stays in the right range.

6-Sixth Step: Coat the shrimp with sauce Once all the shrimp are fried, place them in a clean bowl and drizzle on just enough bang bang sauce to coat them. Toss gently so the crispy coating stays in place. You can also serve the sauce on the side if you want the tacos to stay extra crisp at the table. This is a good spot to taste one shrimp and adjust seasoning. If you want more spice, add another small spoonful of sriracha to the sauce. If you want it sweeter, add a touch more Thai sweet chili sauce.

7-Seventh Step: Warm the tortillas Warm the 12 soft flour tortillas in a dry skillet for a few seconds per side, or wrap them in foil and heat them in a low oven. Warm tortillas bend better and taste softer, which makes the tacos easier to fill and eat. If you are serving a crowd, stack the warmed tortillas in a clean kitchen towel so they stay soft. For a different texture, you can also char them lightly on a grill for a few seconds, which adds a nice smoky note.

8-Eighth Step: Assemble the tacos Place a spoonful of slaw in each tortilla, then top with several pieces of crispy bang bang shrimp. Add a little extra sauce if you like, then finish with lime wedges on the side. For the best bite, do not overfill the tacos. A balanced taco is easier to hold and gives you a little bit of everything in each mouthful: creamy sauce, crunchy slaw, and spicy shrimp. If you are serving kids or spice-sensitive guests, keep extra sauce on the side so everyone can build their own taco.

9-Ninth Step: Serve right away Serve the tacos immediately while the shrimp are still crisp. A final squeeze of lime wakes up the flavors and cuts through the richness of the sauce. These tacos are at their best fresh, so gather everyone to the table as soon as they are assembled.