Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage

In a large glass bowl, combine the cabbage, corn, vinegar, sugar, salt and pepper. Stir well and refrigerate while you prepare the rest of the dish.

Preheat the oven to 400°F with a rack in the center of the oven.
In a medium bowl, stir together the panko breadcrumbs, cayenne pepper, paprika, garlic powder, and onion powder until combined. Stir in the olive oil until the mixture is well coated. If you feel like your mixture needs a touch more olive oil, add a bit more. Set aside.
In a large bowl, whisk together the cornstarch and salt. Toss the shrimp in the cornstarch mixture to evenly coat the shrimp.
Dip each shrimp in the whisked egg whites and coat on all sides with the panko breadcrumb mixture. Place on a baking sheet.
Bake the shrimp for about 10 minutes, or until golden and fully cooked.
Heat the corn tortillas. To serve, place the shrimp in the tortilla, top with quick pickled cabbage and corn, a slice of avocado, red onion and chopped cilantro. Serve with hot sauce on the side.