In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
In a small round skillet over medium-high heat, add 1/2" canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
Remove to a paper towel lined plate to drain.
Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.