In a large mixing bowl, combine shredded green and purple cabbage, grated carrots, and corn for a vibrant slaw. In a separate bowl, whisk together mayonnaise, lime juice, honey, chili flakes or Sriracha, salt, and pepper until smooth. Pour the dressing over the veggie mixture and toss gently to coat. Refrigerate the slaw for at least 15 minutes.

Start by crushing the instant ramen noodles into coarse crumbs using a resealable bag and a rolling pin or bowl. In a large shallow dish, mix these crumbs with garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.

Pat the deveined shrimp dry with a paper towel. Coat each shrimp in flour, then dip into beaten eggs, allowing excess to drip. Roll in the ramen coating until fully covered.

Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry shrimp in batches for 2–3 minutes on each side until golden brown. Use a slotted spoon to remove and drain excess oil.

To assemble, fill each taco shell with slaw, add crispy shrimp, and drizzle with sweet chili sauce or spicy mayo. Garnish with green onions or cilantro and serve immediately.