In a medium bowl, combine mayonnaise, lime juice, honey, hot sauce, chili powder, minced garlic, and a pinch of salt. Whisk until smooth and set aside.

Set up your breading station with flour, a beaten egg, and a mix of panko breadcrumbs and shredded coconut. Dip each shrimp in flour, then egg, and finally coat with the panko-coconut mixture.

Heat oil in a large skillet over medium-high heat. Fry the shrimp for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.

Heat the tortillas in a dry skillet for about 30 seconds on each side until pliable.

Assemble the tacos with a warmed tortilla, add cabbage and carrots, layer on the crispy shrimp, drizzle with spicy lime sauce, and top with cilantro and lime wedges.

Serve warm with additional lime wedges for extra zest.