In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce. Mix well and set aside.

In a large bowl, whisk together the buttermilk, salt, black pepper, onion powder, and garlic powder. Add the shrimp and marinate for 10-15 minutes.

Remove the shrimp from the buttermilk mixture, dredge in corn starch, and shake off excess.

Heat the oil in a deep skillet to 375°F. Fry the shrimp in batches for 2.5 to 3 minutes until golden brown and crispy.

Toss the fried shrimp with half the bang bang sauce in a large bowl.

Lightly toast the tortillas or taco shells, then assemble with shrimp, cabbage, tomato, and drizzle with remaining sauce.

Garnish with cilantro and lime juice, serve immediately with lime wedges and salsa.