Prep all of your taco toppings; avocado, tomato, cilantro, limes, and whatever else you want to add so that they are ready when the shrimp are ready.
Mix mayo, sriracha and lime juice and put in the fridge
Set up your breading station; put coconut flour in a large bowl, beat eggs in another large bowl, and put panko crumbs along with chile flakes and lime zest into another large bowl and combine.
Heat a large skillet over medium heat with the coconut oil.
Pat shrimp as dry as possible with paper towel or a clean kitchen towel.
Put shrimp into the coconut flour and toss until coated. Transfer shrimp to the egg, and toss again until well coated. Transfer to the panko mixture and toss and press until coated again. (These shrimps will have three coats).
With tongs, transfer coated shrimp to your heated coconut oil in batches, enough to cover the pan with breathing room between the shrimp.
Cook shrimp for 2-3 minutes before turning and cook for another 2 minutes. Keep a close eye on, and monitor your heat level; if you see overly browned bits of panko, try turning down the heat for the next batch, or removing the pan from the heat for a minute, adding more oil if needed. Shrimp should be a crunchy golden brown.
Transfer cooked shrimp to a paper towel-lined plate, and continue with the next batch until all shrimp are crisp and golden.
While shrimps are cooking, warm tortillas over a grill or in the oven.
Assemble tacos. On warmed tortillas spread with sriracha mayo, then top with all your fixings and enjoy. Happy Taco Tuesday!