Make the Bang bang sauce by combining the Mayonnaise (3/4 cup), Chili Sauce (1/4 cup), and Sriracha (1 teaspoon).
Pour the Buttermilk (1 cup) and Lemon Juice (1 tablespoon) over the Shrimp (0.5 pound) and set aside for 30 minutes to marinate.
Mix the Corn Starch (3/4 cup) and All-Purpose Flour (1 tablespoon) together.
Heat 2 cups of Canola Oil (as needed) in a fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
Strain the shrimp and then dredge the shrimp in the cornstarch mixture.
Shake off any excess dredge and deep fry the shrimp for 4 minutes. Carefully remove the shrimp from the hot oil with a slotted spoon and place on paper towels.
Warm the Flour Tortilla (3) on a griddle or in a pan.
Toss the crispy bang bang shrimp in the sauce and coat well.
Fill the warm tortillas with shredded Iceberg Lettuce (1 cup) and then top with the Bang Bang shrimp, Tomato (1 cup), Scallion (to taste), and Sour Cream (2 tablespoon).
Garnish the tacos with Lime (to taste) wedges and extra Bang Bang sauce. Serve immediately. Enjoy!