Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.
In another bowl combine flour, cornstarch and water. In a separate bowl combine breadcrumbs and tortilla chips.
Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture.
Reserve battered shrimp in freezer or refrigerator until ready to fry. Then fry to a golden brown, drain and serve.Makes 4 Source: