In a large mixing bowl, combine the shredded cabbage, carrot, and chopped cilantro.

In a small bowl, whisk together the mayonnaise, lime juice, sriracha, and honey. Add salt and pepper to taste.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

Cover and refrigerate for at least 15 minutes to let the flavors meld while you prepare the shrimp.

Pat the shrimp dry with paper towels.

Set up a breading station with three shallow bowls:

Bowl 1: Flour, garlic powder, smoked paprika, salt, and pepper.

Bowl 2: Beaten eggs.

Bowl 3: Panko breadcrumbs.

Dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Press gently to ensure the panko sticks well.

Preheat your air fryer to 400°F (200°C).

Lightly spray the air fryer basket with cooking spray. Arrange the breaded shrimp in a single layer, making sure they don’t overlap. Lightly spray the tops of the shrimp with more cooking spray.

Air fry the shrimp for 6-8 minutes, flipping halfway through, until golden brown and crispy.

In a small bowl, mix together the sour cream, lime juice, and a pinch of salt.

Stir until smooth and creamy. Adjust salt and lime juice to taste.

While the shrimp are cooking, heat the tortillas. You can do this by placing them directly over a gas flame for a few seconds on each side, or by warming them in a dry skillet over medium heat until they’re pliable and slightly charred.

Place a generous spoonful of the spicy slaw onto each tortilla.

Top with a few air-fried shrimp.

Drizzle with the creamy sour cream mixture.

Add any additional toppings like sliced avocado, diced tomatoes, or extra cilantro.

Serve with lime wedges for a fresh squeeze of citrus before each bite.