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1. In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and pepper.
2. Pour the buttermilk into another shallow bowl.
3. Place the panko breadcrumbs in a third shallow bowl.
4. Dip each shrimp into the flour mixture, then into the buttermilk, and finally coat with panko breadcrumbs.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
7. In a small bowl, mix together the sour cream, mayonnaise, lime juice, and hot sauce to make the sauce.
8. Warm the corn tortillas in a dry skillet or microwave.
9. Assemble the tacos by placing a few shrimp on each tortilla, topped with shredded cabbage, cilantro, and a drizzle of the sauce.
10. Serve with lime wedges on the side.
Variations & Tips
For a gluten-free version, use gluten-free flour and breadcrumbs. If your family prefers a milder flavor, omit the hot sauce from the sauce mix. You can also add sliced avocado or diced tomatoes for extra freshness. For a fun twist, try using flour tortillas instead of corn, or add a sprinkle of cheese on top for the cheese lovers in your family.
