In a bowl, whisk together mayo, sweet Thai chili sauce, and sriracha until smooth and creamy. Adjust the sriracha to your preferred spice level, then refrigerate until ready to use.

In a separate bowl, combine coleslaw mix, apple cider vinegar, sugar, sesame oil, and everything bagel seasoning. Toss thoroughly until evenly coated and let sit for at least 15 minutes to soften slightly and develop flavor.

Preheat frying oil in a deep pot or fryer to 350°F, using enough oil to fully submerge the shrimp. Mix the LA Fish Fry Seasoned Shrimp Fry according to package directions to create a wet batter, reserving some of the dry mix for dredging.

Dip each shrimp into the wet batter, allowing excess to drip off, then coat thoroughly in the remaining dry mix. Carefully place shrimp into the hot oil and fry for 2–3 minutes until golden brown and crispy, working in batches to avoid overcrowding.

Remove the shrimp and drain on a wire rack or paper towels. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

Build each taco with a generous layer of slaw, several crispy shrimp, and a drizzle of bang bang sauce over the top. Serve immediately while the shrimp are hot and crunchy.