Start by patting the shrimp dry with paper towels. This helps the coating adhere better. You'll want a clean surface to work on. Next, marinate the shrimp in buttermilk for at least 30 minutes. This will add flavor and moisture.

Take a large bowl and combine flour, cornstarch, salt, pepper, and smoked paprika. Mix it thoroughly. This mixture will provide the crunchy coating for your shrimp.

Once your shrimp are nicely marinated, it's time to coat them. Take each shrimp out of the buttermilk, allowing excess to drip off. Then, dredge it in your flour mixture. Make sure each shrimp is evenly coated.

In a large pot or deep frying pan, heat the vegetable oil over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles upon contact.

Carefully drop the shrimp into the hot oil, making sure not to overcrowd the pan. Fry until golden brown and cooked through, which should take about 3-4 minutes. Once done, remove them and place them on a paper towel to drain excess oil.

In a bowl, mix mayonnaise, chili-garlic sauce, and Sriracha (if you like things spicy). Stir until everything is well combined.

Now, it’s time to bring it all together! Warm your tortillas and fill them with shredded cabbage. Add crispy shrimp, then drizzle with your bang bang sauce. Top with radishes, jalapeños, green onions, and a squeeze of lime juice.