Step 1

Mix mayo and sriracha together in a bowl. Refrigerate until ready to use.

Step 2

In three small separate bowls add Panko crumbs and 1 teaspoon salt, flour, and whisked eggs.

Step 3

Heat a large skillet on medium heat and pour 1 inch of oil into the pan. Coat the shrimp in the flour, then dip into the egg, then the Panko crumbs. Place the shrimp into the hot oil and cook about 3 minutes then flip and cook another 3 minutes. Transfer to a paper towel to drain any excess oil

Step 4

In a medium bowl combine the mayo, lime juice, salt, and pepper until combined. Add shredded cabbage and cilantro. Toss until mixed well.*

Step 5

Spoon some slaw into the tortillas*, followed by 3 shrimp*. Top with spicy aioli!