Bonefish Grill Bang Bang Shrimp Tacos

Sauce:
½ cup mayonnaise
1 - 2 tablespoons hot sauce (or more, to taste)
1/3 cup sweet chili sauce
1/2 teaspoon rice or white vinegar
Breading
1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup all-purpose flour
½ cup Japanese panko breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
oil for deep frying - vegetable, coconut or canola
1 pound medium shrimp, peeled and deveined, tails removed
Tacos:
8 corn tortillas
shredded iceberg or romaine lettuce
1 - 2 large organic tomatoes, diced
sour cream
sliced or diced avocado, optional

In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
Set up the dredging station:
Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices.
Bread the shrimp:
One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board.
To Cook:
Heat 1/4 to 1/2 inch of oil in a large frying pan over medium heat. When the oil shimmers it's ready - you can test it by dropping one of the shrimp in - it should sizzle and start cooking right away.
Fry the shrimp in batches so the pan isn't overcrowded, for 3 to 4 minutes turning them over so both sides cook, until lightly golden brown. Add more oil as needed in between batches and let it heat up. Drain the shrimp on a wire rack or paper-towel lined plate.
To assemble:
Warm the tortillas in a hot frying pan and stuff each one with a few shrimp, drizzle generously with sauce, top with lettuce, tomato and sour cream.