1. In a medium bowl, combine the buttermilk with shrimp and let it soak for about 10 minutes. This step ensures the shrimp are juicy and flavorful.
2. In a separate bowl, mix the flour, panko, garlic powder, paprika, salt, and black pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. I usually use enough oil to cover the bottom of the skillet generously — around half an inch deep.
4. Remove shrimp from buttermilk, allowing excess to drip off, and coat them in the flour mixture.
5. Fry shrimp in batches, ensuring not to overcrowd the skillet. Cook for about 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. While the shrimp cool slightly, warm your corn tortillas in a dry skillet over medium heat, about 30 seconds per side.
7. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice to create the bang bang sauce.
8. Assemble the tacos by placing a small handful of shredded cabbage on each tortilla, followed by a few pieces of shrimp. Drizzle generously with bang bang sauce and garnish with fresh cilantro.

Cooking for me is all about listening to my senses — the sizzle of the shrimp, the aroma filling the kitchen — it’s a dance I learned from watching my abuela work her magic. Enjoy these moments; they’re as delicious as the meal itself.