Thinly cut cabbage and shred carrots on a large grater. Mix cabbage, carrots, sugar, vinegar, mayo, sour cream, and salt until completely mixed.
Cover and refrigerate until ready to use.
Combine all ingredients in the blender. Pulse until all is blended and smooth. Taste to see if you need to add any more salt.
Set aside until ready to use.
Heat frying oil to 350. Prepare a plate with a paper towel in it.
Prepare two shallow bowls. In one bowl, mix buttermilk and salt. In another bowl, mix flour, cornmeal, salt, paprika, and cayenne pepper.
Wash shrimp and pat them dry with a paper towel.
Batter shrimp by dredging them in flour mixture first, then in buttermilk, and then again in flour mixture.
Fry shrimp in batches (or all at the same time, depending on the size of the pot used for frying) for about 4 minutes, until they are golden brown. Take shrimp out with a metal slotted spoon onto the prepared paper towel.
Add some slaw to each taco. Divide shrimp among the 4 tacos and generously drizzle everything with creamy chipotle chili sauce.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.