Add olive oil, minced garlic, smoked paprika, ground cumin, chili powder, kosher salt, black pepper, and lime juice to the bowl. Toss thoroughly so each shrimp is evenly coated. Let marinate at room temperature for 10 minutes (no more than 20 minutes).

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add a thin film of oil if the pan is dry. Add shrimp in a single layer (work in batches if needed) and cook without moving for 1–1.5 minutes, then flip and cook 1–1.5 minutes more until opaque and cooked through. Total cook time about 3 minutes depending on size. Remove from pan and set aside.

Bang Sauce (creamy spicy sauce)

Mix the sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, lime zest, salt, and black pepper until smooth. Taste and adjust heat or sweetness to preference. Refrigerate until assembly.

Toppings & Assembly

Warm the tortillas: Heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep warm wrapped in a clean towel.

Assemble the tacos: Spread about 1 tablespoon of Bang Sauce onto each tortilla (reserve extra for serving). Place a small handful (about 1/4 cup) of shredded cabbage on each, then 3–4 cooked shrimp per taco (depending on size). Add a few slices of avocado, a sprinkle of red onion, and chopped cilantro. Finish with a drizzle of extra Bang Sauce and a dusting of black sesame seeds if using.

Serve immediately with lime wedges to squeeze over tacos.