Prepare dredging station: In three shallow bowls, set up tapioca flour mixed with seasoning in one, whisked eggs in another, and panko breadcrumbs in the last.

Dredge shrimp: Pat shrimp dry, coat each piece in the flour mixture, dip in egg wash, then coat with panko breadcrumbs.

Air fry: Preheat air fryer to 390°F (200°C). Place shrimp in the basket and spray lightly with cooking spray. Cook for about 7 minutes, flipping halfway through until golden brown.

Make bang bang sauce: Combine mayonnaise, Thai sweet chili sauce, and sriracha in a bowl until smooth.

Prepare slaw: Mix coleslaw ingredients with lime juice and mayo dressing.

Warm tortillas: Heat tortillas on an open flame or in a microwave until pliable.

Assemble tacos: Layer slaw and crispy shrimp on each tortilla, drizzle with extra bang bang sauce if desired.