Prep the pork: Pat the pork dry with paper towels. Cut into even strips or small bite-size pieces so they cook quickly and evenly.

Mix the spice rub: In a small bowl, stir together smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper.

Season and oil: Toss the pork with oil, then sprinkle on the spice rub. Mix until the pork is fully coated. Let it sit for 10 minutes while you make the slaw.

Make the slaw: In a bowl, whisk lime juice, mayo (or Greek yogurt), honey, and a pinch of salt. Add cabbage, red onion, and cilantro. Toss until lightly coated. Taste and adjust salt or lime.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Lightly spray the basket with nonstick spray.

Air fry the pork: Arrange pork in a single layer with a little space between pieces. Air fry 8–10 minutes, shaking halfway, until the edges are caramelized and the center hits 145°F (63°C) on a meat thermometer.

Sauce and finish: Transfer pork to a bowl and toss with BBQ sauce. For sticky edges, return sauced pork to the air fryer for 1–2 minutes at 400°F.

Warm the tortillas: Stack tortillas, wrap in a damp paper towel, and microwave 20–30 seconds. Or place directly in the air fryer at 350°F for 1–2 minutes.

Assemble the tacos: Layer warm tortillas with the BBQ pork, a handful of slaw, and your favorite toppings. Add a squeeze of lime.

Serve: Plate with extra slaw, hot sauce, and lime wedges on the side.