Chipotle Mayonnaise: In a blender, add lime juice, chipotle chiles, mayonnaise, and sour cream. Blend until completely smooth and incorporated. Refrigerate until tacos are ready to serve.

In a deep skillet or deep fryer, add vegetable oil until 2 inches deep. Place over medium heat or 375 degrees F.

In a small bowl, beat the egg white until frothy.

In a medium bowl, whisk together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda. Mix in water and frothy egg white until smooth. Toss in shrimp until coated.

Once oil reaches 275 degrees F, fry shrimp, a few at a time to not overcrowd, until golden brown and cooked through, 2-3 minutes. Remove with slotted spoon onto towel lined plate and repeat with remaining shrimp.

To assemble, place flour tortilla on plate. Top with about 3 shrimp and some red cabbage. Drizzle with salsa verde and chipotle mayonnaise. Serve hot with lime slices.