Make the Bang Bang Sauce

• In a bowl, whisk the mayonnaise, chili garlic sauce, and sriracha together until blended. Store up to two days in the refrigerator until ready to use.
• Marinate the shrimp: In a separate bowl, marinate the shrimp in the buttermilk for 20 minutes.
• Prepare your breading station: Combine the flour, cornstarch, salt, and pepper in a medium bowl. Set a cooling rack on top of a sheet pan on which to place the breaded shrimp prior to frying.
• While the oil heats, drain the buttermilk and toss the shrimp, in batches, in the flour mixture.
• Place a thermometer in a wide, deep pot and add the oil. Heat over medium-high heat until the oil reaches 350°F.
• Add a handful of the shrimp to the hot oil and fry for 4 to 4 ½ minutes, or until golden brown.
• Remove the shrimp from the oil with a slotted spoon and place them on your draining rack/pan. Keep warm in a 200°F oven.
• Once all the shrimp has been fried, toss it in 1 cup of the sauce. Reserve the remaining sauce for drizzling on top of the tacos.
• Assemble the tacos by filling the warmed tortillas with a handful of cabbage, topping with shrimp, more sauce, and garnishing with radishes, jalapeños, green onions, and cilantro. Serve immediately.