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In a mini food processor, blend the mayonnaise with the chipotle and 1 tablespoon of the buttermilk. Season with salt and pepper and refrigerate.
Heat a large skillet until very hot. Add the butter, cabbage, and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes. Season with salt and pepper and transfer to a bowl.
In a large saucepan, heat 2 ½ inches of vegetable oil to 350°F. In a medium bowl, toss the shrimp with the remaining ½ cup of buttermilk. Put the panko in another bowl. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch. Drain on paper towels.
Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Drizzle with the chipotle mayonnaise and sprinkle with some of the pickled jalapeños, red onion, cilantro, and queso fresco. Serve with lime wedges.