In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, and lime juice. Stir well, and set aside to let the flavors meld together.

Place the large, fresh shrimp in a bowl and soak them in buttermilk for 10-15 minutes.

In another bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and pepper.

In a large pan, pour in enough vegetable oil to cover the bottom. Heat it to 350°F (175°C).

Take each shrimp out of the buttermilk and dredge it thoroughly in the flour mixture.

Working in batches, carefully drop the coated shrimp into the hot oil. Fry for 2-3 minutes until golden brown and crispy.

While the shrimp are frying, heat the tortillas in a separate pan until warmed through and pliable.

On each tortilla, layer a generous amount of shredded cabbage, add the fried shrimp, and drizzle with the prepared Bang Bang sauce.

Finish with a sprinkle of fresh cilantro and serve immediately with lime slices on the side.