Stir together ingredients for bang bang sauce and chill until needed.

Dice tomato, shred lettuce, and thin sour cream; set aside until needed.

Place flour, pepper, salt and garlic powder into a large plastic bag and set aside.

Whisk egg with water in a bowl and set aside.

Place shrimp in the plastic bag with the seasoned flour; crimp end of bag shut and shake vigorously until shrimp are flour coated.

Lift the shrimp out of the coating flour, shaking off excess; and coat them with beaten egg.

Place the egg-dipped shrimp back in the bag with the remaining seasoned flour and repeat the shaking.

Lift shrimp out of bag, shaking off excess flour and place on a platter.

Fry shrimp in batches until golden on both sides, 2-3 minutes.

Drain cooked shrimp on paper toweling.

Griddle tortillas until warm and pliable.

Toss cooked shrimp with bang bang sauce.

Make tacos with lettuce, coated shrimp, diced tomatoes and a drizzle of sour cream (thinned with the milk to a drizzling consistency). I put my thin sour cream in a squeeze type bottle typically used for ketchup, but you can drizzle with a spoon. Serve with lime wedges.