Prep the shrimp. Pat shrimp dry with paper towels. Dry shrimp brown better and don’t steam in the air fryer.

Mix the spice rub. In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add 1 tablespoon oil and stir into a paste.

Coat the shrimp. Toss shrimp with the spice paste until evenly coated. If time allows, let them sit for 5–10 minutes while you make the slaw.

Make the slaw dressing. In a large bowl, whisk 1/3 cup Greek yogurt (or mayo), juice of 1 lime, 1 teaspoon honey, and 1 teaspoon apple cider vinegar. Season with a pinch of salt and pepper.

Toss the slaw. Add 3 cups shredded cabbage and the grated carrot to the bowl. Toss until coated. Stir in a handful of chopped cilantro and sliced green onions if using. Taste and adjust lime, salt, or sweetness. You want it bright and tangy.

Preheat the air fryer. Set to 400°F (200°C) for 3 minutes. A hot basket helps with a little sear.

Cook the shrimp. Arrange shrimp in a single layer in the air fryer basket. Air fry at 400°F for 5–7 minutes, flipping once halfway through, until shrimp are pink, opaque, and slightly curled with light browning on the edges. Don’t overcook.

Warm the tortillas. While the shrimp cook, warm tortillas on a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds. Keep them covered to stay pliable.

Build the tacos. Add a generous layer of slaw to each tortilla. Top with shrimp, a squeeze of lime, and any extras: avocado slices, pickled onions, cotija, jalapeños, or hot sauce.

Serve right away. Shrimp are best hot and juicy, and the contrast with cool slaw is the whole point.