Begin by setting up a breading station. In one bowl, combine the potato starch, salt, and black pepper. In another bowl, whisk the eggs. In a third bowl, mix together the panko breadcrumbs, shredded coconut, lime zest, and smoked paprika.

Dredge each shrimp first in the potato starch mixture, then dip it into the egg, and finally coat it with the panko mixture. Ensure each shrimp is fully coated.

In a large frying pan, heat enough oil to cover the bottom of the pan on medium heat. Wait until it's hot enough; a small drop of water should sizzle when it hits the oil.

Carefully add the breaded shrimp to the hot oil. Fry in batches to avoid crowding, cooking for about 2-3 minutes on each side or until golden brown. Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil.

While the shrimp are frying, prepare the salsa. In a bowl, combine the diced mango, honey, lime juice, jalapeño, cilantro, red bell pepper, and red onion. Mix gently and set aside to let flavors meld.

Warm the flour tortillas on a dry skillet or microwave for a few seconds to make them more pliable. To assemble, add a layer of shredded purple cabbage, top with a few pieces of coconut shrimp, a generous scoop of mango salsa, sliced avocado, a sprinkle of chili powder, and a squeeze of lime juice.