Start by patting the fresh shrimp dry with paper towels, ensuring they are moisture-free for better crispiness. Season the shrimp with salt and pepper generously, tossing to coat evenly.

In a shallow dish, combine all-purpose flour and cornstarch in a 1:1 ratio. Dredge the seasoned shrimp in this mixture, turning to coat all sides thoroughly.

Heat about 1-2 inches of oil in a large skillet over medium-high heat, aiming for a temperature of around 350°F. Carefully add the coated shrimp in batches, frying for 3-4 minutes until golden brown and crispy.

In a medium bowl, blend mayonnaise, sriracha, and sweet chili sauce until thoroughly mixed and smooth.

Lay your tortillas flat and place a generous amount of the crispy shrimp on each tortilla. Top with shredded cabbage, a spritz of lime juice, and chopped cilantro.

Serve the tacos immediately while the shrimp are still warm and crispy, drizzling the creamy sauce on top.