1 pound medium shrimp, peeled and deveined with tails removed
2 tablespoons olive oil
1 diced jalapeño, seeded
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
5 tablespoons sweet chili sauce
1/2 cup Greek yogurt
2 teaspoons Sriracha sauce
Thinly shredded red cabbage
Heat oven to 350 degrees.
For the tortillas: Carefully drape the tortillas over two oven racks and bake until crisp, about 10 minutes.
For the shrimp: Add the shrimp to a lined sheet tray and drizzle with olive oil. Sprinkle with jalapeño, chili powder, cumin, smoked paprika and salt. Toss together and bake for 10 to 12 minutes, until cooked through.
To make the bang-bang sauce: Combine the chili sauce, Greek yogurt and Sriracha in a small bowl.
To serve: Add cabbage to the bottom of the taco and add shrimp and the sauce.