Add the chili sauce and Sriracha to a bowl and stir to combine. Set aside.
Peel and devein the shrimp, dry well, and add them to a large bowl with a tight-fitting lid.
Sprinkle the flour over the shrimp, cover with the lid, and shake well.
Pour the shrimp and flour into a strainer, and shake off all the excess flour. You are looking for a VERY light coating - almost a dusting of flour.
Place a large skillet on the stove over medium-high heat.
When the pan is hot, add the olive oil.
When the olive oil is hot, add the shrimp in a single layer.
Cook the shrimp for 2 - 3 minutes on each side or until lightly browned and crispy. Remove the pan from the heat.
Pour the chili sauce and Sriracha mixture over the shrimp, and stir well to combine.
To assemble the tacos, add a little lettuce to the bottom of the tortilla followed by some corn. Top with a few pieces of shrimp and sprinkle with green onions.
Enjoy!