In a medium bowl, combine the shrimp with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
Set up a breading station: Place the flour in one shallow dish, the egg (beaten) in another, and the panko breadcrumbs in a third.
Dredge each shrimp in flour, dip it in the egg, and then coat it with panko breadcrumbs. Repeat until all shrimp are breaded.
Heat a large skillet over medium-high heat and add enough oil to cover the bottom (about 1/4 inch deep). Once hot, add the breaded shrimp in batches, cooking for 2-3 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce. Adjust the heat by adding more sriracha if desired.
Warm the tortillas in a dry skillet or microwave.
To assemble, place a handful of shredded cabbage on each tortilla, top with shrimp, diced tomatoes, and a drizzle of the bang bang sauce. Garnish with chopped cilantro and serve with lime wedges.
