In a small bowl, whisk together the mayonnaise, chili garlic sauce, sriracha, and honey until smooth and well combined. Set aside 1 cup of this sauce for coating the shrimp, and reserve the remainder for serving. While the sauce rests, prepare all your vegetables: shred the cabbage into thin strips, thinly slice the radishes and jalapeños, slice the scallions, chop the fresh coriander, and cut the lime into wedges. Arrange all prepped ingredients on your work surface for quick assembly later.

Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them, gently tossing to coat evenly. Let soak for 20 minutes—this tenderizes the shrimp and helps the coating adhere better. Meanwhile, in a separate bowl, whisk together the flour, cornstarch, salt, and pepper. Preheat your oven to 200°F and have a wire rack set over a baking sheet ready for draining the fried shrimp.

Drain the shrimp from the buttermilk, discarding the liquid. Working in batches to avoid overcrowding, toss the drained shrimp in the flour-cornstarch mixture from Step 2 until evenly coated on all sides. Place the coated shrimp on a clean wire rack and let them sit for 5-10 minutes—this allows the coating to set and creates an extra crispy exterior when fried. I find this resting period makes a real difference in texture; don't skip it.

Heat the vegetable oil in a large pot or deep skillet to 350°F, using a thermometer to ensure accurate temperature. Working in batches of 5-6 shrimp at a time to maintain oil temperature, carefully add the coated shrimp and fry for 4 to 4½ minutes until the coating is deep golden brown and crispy. Remove each batch with a slotted spoon and transfer to the wire rack over paper towels. Place the rack directly into the warm 200°F oven to keep the shrimp hot and crispy while you finish frying the remaining batches.

Once all shrimp are fried and warm, transfer them to a large mixing bowl. Pour the reserved 1 cup of bang bang sauce from Step 1 over the hot shrimp and gently toss until each piece is evenly coated. The residual heat will help the sauce adhere and warm it through, creating the signature creamy, spicy coating.

Warm the tortillas slightly and lay them out on your serving surface. Divide the shredded cabbage from Step 1 among the tortillas, then top each with a generous handful of the sauce-coated shrimp from Step 5. Drizzle additional reserved sauce over each taco, then garnish with the sliced radishes, jalapeños, scallions, and fresh coriander from Step 1. Serve immediately with lime wedges on the side for squeezing.