In a large bowl, combine shredded green cabbage, grated carrots, and chopped cilantro. Pour in the juice of one lime and drizzle with a little olive oil. Season with salt and pepper to taste. Toss everything together until well mixed. Set aside.
Pat the shrimp dry with paper towels. Place the cornstarch in a shallow dish. One by one, dredge each shrimp in the cornstarch, shaking off any excess.
Heat a skillet over medium-high heat and add the olive oil. Once hot, add the coated shrimp in a single layer. Cook for 2-3 minutes on each side until pink and crispy. Remove and drain on paper towels.
In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth. Adjust spiciness as desired.
Add the cooked shrimp to the sauce and gently toss until evenly coated.
Warm the corn tortillas in a dry skillet about 30 seconds per side until soft and pliable.
Assemble tacos by placing lime slaw on each tortilla, topping with sauced shrimp, and garnishing with extra cilantro or lime if desired.