Create three shallow bowls for your breading assembly line: one with the tapioca flour mixed with paprika, garlic powder, onion powder, salt, and pepper; one with the beaten eggs; and one with the panko breadcrumbs. Pat your shrimp completely dry with paper towels—this is crucial for getting a crispy coating in the air fryer. Arrange your mise en place so the shrimp can move smoothly through flour, then egg, then breadcrumbs without backtracking.

Working with a few shrimp at a time, coat each piece thoroughly in the spiced flour mixture, shaking off excess. Dip into the beaten egg, allowing excess to drip away, then immediately roll in the panko breadcrumbs, pressing gently so the coating adheres. I like to make sure each shrimp is completely coated because any exposed surface won't crisp up properly in the air fryer. Place breaded shrimp on a clean plate and repeat until all shrimp are coated.

While the shrimp are being breaded, make your bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth. In another bowl, combine the coleslaw mix, cilantro, green onion, mayonnaise, lime juice, sriracha, and salt, tossing everything together until the slaw is evenly coated. This way both components are ready when the shrimp finish cooking, keeping your assembly fast and efficient.

Lightly spray your air fryer basket with avocado oil, then arrange the breaded shrimp in a single layer without crowding (work in batches if needed). Spray the tops of the shrimp generously with oil—this promotes crispiness and browning. Air fry at 390°F for 7 minutes, stopping halfway through to shake the basket and spray with oil again. The shrimp should be golden and crispy when done.

While the shrimp are in their final minutes of cooking, warm your tortillas in a dry skillet or directly over a low flame for about 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds—this makes them pliable and easier to fill. When the shrimp come out of the air fryer, transfer them to a bowl and toss with the bang bang sauce from Step 3, coating each piece evenly.

Lay out a warm tortilla and add a small handful of the dressed slaw from Step 3 as your base. Top with several pieces of bang bang shrimp, then garnish with additional sliced green onions. I find that layering the slaw first prevents the tortilla from getting soggy while also providing a nice textural contrast to the crispy shrimp. Serve immediately while everything is still warm.