Make sure your shrimp are peeled, deveined, and patted dry with paper towels.

In a medium bowl, toss the shrimp with cornstarch, salt, and pepper. Ensure each shrimp is evenly coated.

Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the shrimp in a single layer. Don't overcrowd the pan; you might need to do this in batches.

Fry the shrimp for about 2-3 minutes per side, until they turn golden brown and crispy. They should be cooked through and no longer translucent.

Remove the cooked shrimp from the skillet and place them on a plate lined with paper towels to drain any excess oil.

In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until well combined. Taste and adjust the spice level by adding more sriracha if needed.

Gently toss the cooked shrimp in the bang bang sauce until they are evenly coated.

Warm the tortillas according to package instructions.

Fill each warm tortilla with a few pieces of the saucy shrimp.

Top with your favorite taco toppings, like shredded lettuce, diced tomatoes, cilantro, and a squeeze of lime juice.