Combine all your coleslaw ingredients. Set aside.
Combine mayo, sweet chili sauce and siracha. Mix well and set aside.
Heat your vegetable oil up.
Combine cornstarch and black pepper. Toss your shrimp in.
Carefully place shrimp in hot oil and fry 3 minutes each side or until lightly browned. Place finished shrimp on a plate with paper towel.
Dip each piece of shrimp in mayo chili mixture.
Add coleslaw to your tortillas along with your shrimp. Garnish with green onion, red chili + cilantro. Enjoy!