Shrimp: In blender or small food processor, pulse LAY’S^® Classic Potato Chips until finely ground. Transfer to shallow bowl.

Toss shrimp with flour until well coated. Dip in egg, then dredge in crushed potato chips.

Pour enough oil to come 2 inches up side of high-sided skillet; heat over medium-heat until instant-read thermometer reads 350ºF. Working in batches, carefully drop shrimp into hot oil; fry for 2 to 3 minutes or until golden brown and shrimp are cooked through. Using slotted spoon, transfer fried shrimp to paper towel–lined tray.

Slaw: Meanwhile, toss together coleslaw mix, onions, jalapeño, oil, vinegar, mustard, honey, salt and pepper; set aside.

Chipotle Pesto: In blender, mix together red peppers, chipotles, salsa, almonds, cilantro, Parmesan, olive oil and smoked paprika until coarsely ground.

Assembly: Serve shrimp in warm tortillas with some of the slaw and pesto. Serve with remaining slaw and lime wedges.