In a mixing bowl, combine the mayonnaise or Greek yogurt, lime juice, honey, minced garlic, and hot sauce. Whisk until smooth and creamy. Set aside.

Set up a breading station with shallow bowls of flour, beaten eggs, and a mixture of panko breadcrumbs and shredded coconut. Dredge shrimp in flour, dip in egg, then coat with the panko-coconut mixture.

Heat about 1/2 inch of vegetable oil in a skillet over medium heat to 350°F. Fry the coated shrimp for 2-3 minutes on each side until golden brown. Drain on paper towels.

Warm tortillas in a separate dry skillet until pliable. Assemble the tacos with cabbage, carrots, crispy shrimp, spicy lime sauce, avocado, and cilantro.

Serve immediately with extra lime wedges on the side.