Step 1

Preheat your grill to high heat, ensuring that the grates are clean and ready for cooking.

Step 2

In a medium-sized mixing bowl, combine the smoked paprika, garlic powder, onion powder, guajillo powder, salt, and black pepper. Add the avocado oil to the mixture, but reserve the corn starch for later use. Stir the ingredients until they are thoroughly combined and form a smooth seasoning paste.

Step 3

Place the cleaned and deveined shrimp in a separate large bowl. Add the seasoning paste to the shrimp, ensuring that each piece is well coated. Afterward, sprinkle the corn starch over the seasoned shrimp and mix once more until evenly distributed. Thread the shrimp onto skewers, ensuring they are evenly spaced, and set them aside.

Step 4

Thinly slice approximately 1/4 of the red cabbage and place it in another bowl. Drizzle with a small amount of olive oil and red wine vinegar, or alternatively, add a splash of lime juice for a tangy twist. Season the cabbage with salt and pepper, then set it aside to allow the flavors to meld together.

Step 5

For the Bang Bang Sauce

Step 1

In a separate small bowl, prepare the Bang Bang sauce by combining the mayonnaise, sriracha sauce, sweet chili sauce, and rice wine vinegar. Mix the ingredients together until you achieve a smooth, homogeneous sauce.

Step 2

Place the shrimp skewers on the preheated grill, cooking for about 2 minutes on each side or until the shrimp are opaque and slightly charred. Once cooked, remove the skewers from the grill and generously brush the Bang Bang sauce onto both sides of the shrimp.

Step 3

While the shrimp are resting, warm the yellow corn tortillas on the grill for a few seconds on each side, or until they are soft and pliable.

Step 4

To assemble the tacos, start by laying out the warm tortillas on a clean surface. Add a few saucy grilled shrimp to the center of each tortilla, followed by a small portion of the marinated red cabbage. Finally, garnish the tacos with a scattering of thinly sliced chives