Make the Spicy Lime Sauce by whisking together mayonnaise, lime juice, honey, garlic, hot sauce, chili powder, and salt in a mixing bowl. Set aside.

Set up three shallow bowls: one with flour, another with beaten egg, and the last with panko and shredded coconut. Prepare a lined baking sheet for draining the shrimp.

Coat each shrimp by dipping it in flour, then egg, and finally rolling in the coconut-panko mixture, ensuring even coverage.

Heat oil in a deep skillet to 350°F. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Transfer to a baking sheet to drain.

Warm tortillas in a pan for 30 seconds on each side or wrap in a damp paper towel and microwave for 15-20 seconds.

Assemble the tacos by layering tortillas with cabbage and carrots, crispy shrimp, avocado slices, and drizzle with spicy lime sauce, then top with cilantro.

Serve immediately with lime wedges for squeezing. Enjoy the fresh flavors!