Combine the thinly sliced red cabbage, green cabbage and julienned carrot in a large bowl. Add sliced green onions and chopped cilantro (reserve a little cilantro for garnish).

Make slaw dressing

Whisk together Greek yogurt, mayonnaise, lime juice, honey and salt and pepper until smooth.

Dress the slaw

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate while you prepare shrimp (at least 10 minutes) so flavors meld.

Boom Boom Sauce

In a small bowl, combine mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, lime juice, minced garlic, sesame oil and salt. Whisk until smooth and creamy. Taste and adjust heat or sweetness; refrigerate until ready to use. Sauce can be made up to 2 days ahead.

Shrimp & Frying

Prep shrimp

Pat shrimp dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging stations

In one shallow bowl mix the flour, cornstarch, cornmeal or panko (if using), 1 tsp salt, 1/2 tsp black pepper, garlic powder and smoked paprika. In a second bowl whisk the eggs with the buttermilk until combined.

Coat shrimp

Working in batches, dredge shrimp first in the dry mixture, then dip into the egg-buttermilk, then back into the dry mixture for a double-coat. Shake off excess and set on a wire rack while you heat the oil.

Heat oil & fry

Pour oil into a large, heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–40 seconds. Fry shrimp in batches, careful not to crowd, until golden and crisp, about 2–3 minutes per side (depending on size). Remove with a slotted spoon to a paper towel–lined tray or wire rack. Keep warm in a 200°F (95°C) oven while finishing remaining shrimp.

Toss with sauce

Place fried shrimp in a bowl, add about 3/4 of the boom boom sauce and gently toss to coat. Reserve remaining sauce for drizzling at service. Adjust amount of sauce to taste.

Assemble Tacos

Warm tortillas

Warm tortillas on a hot dry skillet for 20–30 seconds per side or wrap in damp paper towels and microwave 30–45 seconds until pliable.

Build each taco: place a small handful (about 1/4 cup) of dressed slaw on the center of each tortilla. Top with 3–4 sauced boom boom shrimp, a drizzle of reserved sauce, a squeeze of fresh lime, pickled jalapeños if using, and a sprinkle of toasted sesame seeds and remaining cilantro.

Serve immediately while shrimp are hot and crunchy.