1-First Step: Gather and prep everything. Measure out 2 cups cornstarch and place it in a shallow bowl or pie plate for dredging. Pat 1 pound shrimp dry and season lightly with salt. Open the 397-gram package coleslaw mix and set aside. Mix the coleslaw dressing ingredients in a small bowl: 2 tablespoons vinegar, 1 tablespoon white sugar, 1 teaspoon canola oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper whisk until sugar dissolves. Prepare the bang bang sauce by combining 1/2 cup light mayo, 1/4 cup sweet chili sauce, and 1 tablespoon sriracha in a medium bowl; stir until smooth. This prep should take about 15-20 minutes.

2-Second Step: Heat a heavy skillet over medium-high heat and add 4 tablespoons avocado oil. You want the oil hot enough to sizzle when the shrimp hit it but not smoking. Toss each shrimp in the 2 cups cornstarch so they are evenly coated, shaking off any excess cornstarch. Fry the shrimp in batches so they don’t crowd the pan. Cook each shrimp about 2 minutes per side until golden and crispy; total cooking for each batch is roughly 4 minutes. Drain fried shrimp on paper towels immediately. Tip: If you prefer a lower-fat method, air-fry breaded shrimp at 400°F for 8-10 minutes, flipping halfway.

3-Third Step: While the shrimp drain, toss them in the bang bang sauce so each piece is well coated. If you want a lighter coating for less sauce per bite, toss just half the shrimp and serve extra sauce on the side. Warm 12 corn tortillas in the microwave for 30 seconds wrapped in a damp paper towel or in a dry skillet for 20-30 seconds per side until soft and pliable.

4-Fourth Step: Build each taco by layering ingredients for texture and balance. Start with a warm tortilla, add a couple of heaping tablespoons of dressed coleslaw, then 4-5 pieces of bang bang shrimp, a spoonful of pico de gallo, and a sprinkle of 1/4 cup chopped cilantro across the tacos. Assemble 3 tacos per person for a full serving the recipe makes 12 tacos total and serves 4.

5-Final Step: Serve immediately with lime wedges if you like extra tang, and pair with chips and guacamole or a crisp salad. If you plan to serve later, keep shrimp separate from tacos and toppings; reheat shrimp for 1-2 minutes in the microwave and assemble just before serving for the best texture.