Ingredients

• 1 pound fresh or frozen jumbo shrimp (21 to 25 per pound), peeled and deveined, thawed if frozen

• 1/2 cup buttermilk

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon onion powder

• 1/2 cup mayonnaise

• 3 tablespoons sweet chili sauce

• 1 tablespoon Sriracha sauce

• 1/4 head red cabbage, finely shredded

• 1/2 cup loosely packed fresh cilantro leaves

• 1 avocado - peeled, pitted, and sliced

• 1/4 sweet white onion, finely chopped

• 8 (6 inch) corn tortillas, or more as needed

• 1/4 cup vegetable oil, or more as needed

• 1/2 cup cornstarch

• lime wedges