1. Prepare the Shrimp

Start by preparing the shrimp. If using frozen shrimp, make sure they are fully thawed and pat them dry with paper towels to remove excess moisture. This will help the batter stick better and ensure a crisp texture.

In a small bowl, pour the buttermilk (or regular milk with vinegar) and season it with a pinch of salt and pepper. Place the shrimp into the buttermilk mixture and let them soak for at least 10 minutes. This helps tenderize the shrimp and adds flavor.

2. Prepare the Breading Station

While the shrimp soak, prepare the breading station. In a shallow bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In another shallow bowl, place the panko breadcrumbs. Mix the dry ingredients together until evenly combined.

3. Coat the Shrimp

Once the shrimp have soaked in the buttermilk, remove them from the mixture and let any excess liquid drip off. Dredge each shrimp in the flour-cornmeal mixture, making sure each shrimp is evenly coated. Then, press the shrimp into the panko breadcrumbs for an extra crunch.

Place the breaded shrimp on a plate or tray, and repeat with the remaining shrimp.

4. Prepare the Sauce

While the shrimp are resting, prepare the creamy sauce. In a small bowl, mix together the sour cream, mayonnaise, lime juice, hot sauce, and honey (if using). Season with salt and pepper to taste. Adjust the level of hot sauce according to your preference for spice. Set aside.

5. Fry the Shrimp

In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped into the oil sizzles immediately.

Working in batches, carefully add the breaded shrimp to the hot oil. Fry them for 2-3 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.

6. Prepare the Toppings

While the shrimp are frying, prepare the taco toppings. In a medium bowl, combine the shredded cabbage with the lime juice, a pinch of salt, and chopped cilantro (if using). Toss to coat evenly.

Slice the avocado and red onion, and prepare any additional toppings like jalapeño slices and lime wedges.

7. Assemble the Tacos

To assemble the tacos, warm the tortillas in a dry skillet or microwave until soft and pliable. Place about 2-3 crispy shrimp in the center of each tortilla. Top with the lime-spiked cabbage slaw, a drizzle of creamy sauce, avocado slices, red onion, and jalapeño slices (if using). Garnish with additional cilantro and a squeeze of lime juice.

8. Serve

Serve the tacos immediately with extra lime wedges on the side. Enjoy your delicious, crispy shrimp tacos!