Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp crisp better and take on seasoning more evenly.

Season: In a bowl, toss shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of black pepper. Add the zest of 1 lime and toss again.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps prevent sticking and speeds browning.

Make the quick slaw: In a bowl, combine 3 cups shredded cabbage, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, a pinch of salt, and a splash of olive oil. Add thinly sliced red onion and jalapeño if you like heat. Toss and set aside to soften slightly.

Stir together the sauce: Mix 1/2 cup Greek yogurt with 1 tablespoon mayo (optional), 1 minced garlic clove, 1 tablespoon lime juice, a pinch of salt, and a few drops of hot sauce. It should be tangy and spoonable. Adjust with a splash of water if too thick.

Air fry the shrimp: Lightly spray the preheated basket. Arrange shrimp in a single layer. Air fry at 400°F (200°C) for 6–8 minutes, shaking once halfway. Shrimp are done when pink, opaque, and slightly curled with a gentle snap.

Warm the tortillas: While shrimp cook, warm tortillas. Either microwave in a damp towel for 20–30 seconds, or quickly toast in a dry skillet until pliable with light char.

Assemble: Spread a spoonful of sauce on each tortilla. Add a small handful of slaw, then 3–4 shrimp. Top with more sauce, cilantro, and a squeeze of lime. Add avocado or cotija if you like.

Serve immediately: Shrimp are best hot. Serve with extra lime wedges and hot sauce.