1. Preheat oven to 400°F (200°C). Place poblano pepper slices on a baking sheet and roast for 10-12 minutes until tender and slightly charred. Set aside.

2. Heat vegetable oil in a deep pan to 350°F (175°C).

3. In a bowl, mix flour, cornstarch, paprika, garlic powder, salt, and black pepper.

4. In another bowl, whisk together egg and buttermilk.

5. Dip each shrimp into the flour mixture, then into the buttermilk mixture, and finally coat with panko breadcrumbs.

6. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.

7. In a small bowl, mix mayonnaise, lime juice, and hot sauce to make the sauce.

8. Warm the tortillas in a dry skillet or directly over a flame.

9. Assemble tacos by placing roasted poblanos and crispy shrimp in each tortilla. Drizzle with sauce and top with cilantro and cotija cheese.

10. Serve with lime wedges and enjoy!