Begin by patting your shrimp dry with paper towels and season them generously with salt and pepper.

In a mixing bowl, combine flour, cornstarch, salt, and pepper. Dredge each shrimp in this mixture and set aside.

In a large skillet, heat enough oil to cover the bottom by half an inch over medium-high heat.

Carefully place the breaded shrimp in the hot oil and fry each side for approximately 2-3 minutes until crispy and golden.

In a separate bowl, combine mayonnaise, sweet chili sauce, and sriracha. Mix until well blended and creamy.

Warm tortillas, layer with crispy shrimp, top with cabbage and cilantro, then drizzle sauce over each taco.

Serve immediately with extra lime wedges on the side.