Bang Bang Shrimp Tacos

1. To make the sweet chili sauce combine all ingredients in a small saucepan over medium heat.
2. Bring to a boil and reduce to a simmer until thickened.
3. Let cool then mix with the mayonnaise and Sriracha.
4. In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions.
5. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt.
6. Set aside.
7. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth.
8. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan.
9. Pour in 1/6 of the batter at a time and spread out into about a 6″ circle.
10. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes.
11. The tortillas should be soft and foldable but golden brown.
12. Repeat until you have 5 tortillas and set aside.
13. Heat a large skillet over high heat and melt the coconut oil.
14. Toss shrimp with tapioca until covered and place in skillet.
15. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy.
16. Toss with Bang Bang sauce.
17. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired.