Pat shrimp dry with paper towels. Place shrimp in a bowl and pour buttermilk over them. Toss to coat and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare dredge

In a shallow bowl or pie plate, whisk together flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, and paprika until evenly combined.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–45 seconds.

Dredge and fry

Working in batches of 6–8 shrimp (do not overcrowd), remove shrimp from buttermilk letting excess drip off, then coat thoroughly in the flour mixture, pressing lightly so the flour adheres. Shake off excess. Carefully lower shrimp into hot oil and fry until golden and crisp, about 2–3 minutes per side depending on size. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining shrimp.

WO-Boom Boom Sauce

While shrimp are frying, combine mayonnaise, sweet chili sauce, sriracha, honey, soy sauce, rice vinegar, and lime juice in a small bowl. Whisk until smooth and adjust heat or sweetness to taste (add more sriracha for spice, more honey for sweetness). Refrigerate until ready to toss with shrimp and to garnish tacos.

Slaw & Toppings

Make slaw

In a medium bowl, combine green cabbage, red cabbage, carrot, green onions, and cilantro. If using the optional slaw dressing, whisk yogurt (or sour cream), mayonnaise, lime juice, honey, salt, and pepper in a small bowl until smooth; toss with the cabbage mixture until evenly coated. Taste and adjust seasoning.

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep covered to stay warm.

Assemble tacos

Place a small handful (about 1/4 cup) of slaw in the center of each warmed tortilla. Top with 3–4 pieces of crispy shrimp per taco. Drizzle 1–2 teaspoons of the WO-Boom Boom sauce over the shrimp (or toss shrimp lightly in the sauce before placing on tortillas for more coating). Garnish with pickled jalapeños, crumbled cotija, extra cilantro, and a squeeze of lime juice to taste.

Serving

Serve immediately while shrimp are hot and crisp. Provide extra WO-Boom Boom sauce, lime wedges, and pickled jalapeños at the table. Leftover components (sauce, slaw, and cooked shrimp) can be refrigerated separately for up to 2 days; fried shrimp will lose crispness.