Preheat your air fryer to 390°F.

Pat the shrimp dry and set up a dredging station with bowls of tapioca flour (mixed with paprika, garlic powder, onion powder, salt, and pepper), whisked eggs, and panko breadcrumbs.

Dredge each shrimp first in flour, then dip into eggs, and coat with breadcrumbs before placing them in the air fryer basket.

Lightly spray the shrimp with cooking spray and air fry for about 7 minutes, flipping halfway through.

In a bowl, combine mayonnaise, Thai sweet chili sauce, and sriracha to make the bang bang sauce. Mix coleslaw ingredients in another bowl.

Combine cooked shrimp with most of the bang bang sauce; reserve some for garnish.

Warm tortillas and assemble tacos by layering slaw and shrimp; drizzle remaining sauce on top.