In a medium bowl, toss the shrimp with garlic powder, paprika, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat and add a tablespoon of oil. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat.

In a separate bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your preferred spice level.

Warm the tortillas in a dry skillet or microwave until pliable.

To assemble, place a few shrimp on each tortilla, top with shredded cabbage, diced tomatoes, and a drizzle of the bang bang sauce. Sprinkle with chopped green onions.

Serve immediately with lime wedges on the side for squeezing over the tacos.