In a medium bowl, combine your ranch and Sriracha dressings. Refrigerate for at least one hour.
In a separate, extra large mixing bowl, combine your peeled and deveined shrimp, garlic salt, pepper, red pepper flakes, and lime juice. Toss these ingredients together until they are totally combined.
Heat a wok or large skillet over high heat until hot. Add olive oil, then pour your shrimp mixture into the wok. Saute the mixture until pink and cooked. Be sure to turn often to cook evenly. This should take under five minutes.
Place about 6 warm shrimp into each tortilla when done, then top with a tablespoon sweet corn and one of the diced onions. Drizzle with Sriracha/Ranch dressing and sprinkle with chopped cilantro, avocado, and tomato.