Directions

1. Place shrimp in a bowl. Add buttermilk, garlic, salt, pepper, and onion powder; toss to coat. Let stand at room temperature while preparing remaining ingredients, about 30 minutes.
2. For bang bang sauce, whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl.
3. Prepare cabbage, cilantro, avocado, and onion before beginning to cook. Place chopped onion in a fine mesh sieve. Rinse under cold running water; drain (this makes the flavor less sharp). Blot dry with paper towels; set aside.
4. Heat corn tortillas, 1 at a time, on a dry skillet or griddle or directly on the grates of a gas burner over medium heat, 20 to 30 seconds per side. Stack tortillas as they are done and place between a folded sheet of foil to steam and keep warm. For flour tortillas, wrap in a damp paper towel and heat in the microwave 30 seconds.
5. Heat oil in a large skillet over medium heat. Drain shrimp, and discard marinade. Dredge shrimp, in 2 batches, in cornstarch to coat, shaking off excess.
6. Fry shrimp, in 2 batches, until opaque, 3 to 4 minutes, turning once, adding additional oil as needed.
7. Place cooked shrimp in the bowl with bang bang sauce; toss to coat.Divide cabbage between warm tortillas. Top with shrimp, cilantro, avocado, and white onion. Spoon any extra Bang Bang sauce over the top. Serve with lime wedges.