First, prepare the Asian Slaw. Combine the sliced Red Onion (1), Carrot (1), Cucumber (1), Salt (1 pinch), zest and lime of the Lime (1), and Soy Sauce (1/2 teaspoon). Stir them together thoroughly and set it aside. Let the flavors all marinate together and marry while you prepare the sauce and shrimp.
Wrap the bottom of a mixing bowl in a cold, wet towel. This is going to help the sauce emulsify together. In that bowl combine the yolk of the Egg (1), Rice Vinegar (1 tablespoon), Sriracha (1 1/2 teaspoon), Salt (1/2 teaspoon), Chinese Five Spice Powder (1/2 teaspoon), and Dijon Mustard (1/2 teaspoon).
Whisk it all together thoroughly. While you are still whisking, slowly pour all of the Canola Oil (1 cup) in and let it emulsify together into a gorgeous mayo sauce.
The last component to prepare is the Shrimp. Heat the Coconut Oil (2 tablespoon) in a large skillet over medium high heat.
Cook the Shrimp (2 pound) in the oil just until they are pink and opaque on both sides. It should take about 4-5 minutes. While they cook, season them with the Salt (1 pinch) and Chili Powder (1 pinch) powder. Take the pan off of the heat.
Assemble the tacos by warming the Small Flour Tortilla (8) for 10-15 seconds on a plate in the microwave. Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of bang bang sauce over the hot shrimp. Top them with a nice big scoop of the Asian slaw. Serve them immediately and enjoy!