Sauce: Place Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.

Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure the shrimp are fully thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add 3 tablespoons cornstarch, in the second whisk together the 2/3 cup almond milk + 1 tablespoon lemon juice + 1 egg, and in the third combine the 1 1/4 cups panko breadcrumbs, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/8 teaspoon pepper. 

Prepare Shrimp: Line up the bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss it in the cornstarch (fully coat, but shake off excess), then dip in the milk, and finally coat in the panko mixture. Place breaded shrimp on a large plate and repeat until all of the shrimp are prepared. 

Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp to the hot oil and let cook approx. 2-3 minutes total, flipping halfway - or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate. 

Toss: Once all shrimp have been cooked, put them in a large bowl and toss with 1/2 the Bang Bang Sauce. Reserve the remaining sauce for adding on top of the tacos.

Slaw: Combine Cilantro Lime Slaw ingredients in a small bowl; toss to combine. Taste and add any additional flavors, as desired.

Build Tacos: Take one tortilla at a time and add some slaw. Top with shrimp and some extra sauce. Garnish with fresh chopped cilantro.