First, pat the shrimp dry. Then, set up your dredging station with three shallow bowls. In one bowl, add the tapioca flour and seasonings. In the second bowl, add the breadcrumbs. In the third bowl, whisk the eggs with a splash of water until combined.

Dip each shrimp into the tapioca flour, then the egg mixture, and finally the breadcrumbs. To keep things less messy, use one hand for the wet ingredients and the other for the dry. Place the breaded shrimp into the air fryer basket and spray the top with cooking oil. You will likely need to cook the shrimp in two separate batches.

Air fry the shrimp at 390°F for 7 minutes, flipping halfway through. After flipping, spray the other side with oil and return the shrimp to the air fryer.

While the shrimp is cooking, prepare the bang bang sauce by combining the mayonnaise, Thai sweet chili sauce, and sriracha in a medium bowl and whisking until smooth. In a large bowl, toss the coleslaw mix, chopped cilantro, chopped green onion, mayonnaise, lime juice, sriracha, and kosher salt until well combined.

Once the shrimp is cooked, transfer it to a large bowl and pour the bang bang sauce over the top, reserving a bit of sauce for garnish if desired. Gently toss or shake the bowl to coat the shrimp in the sauce.

Warm your tortillas over an open flame, in a pan, or in the microwave. Then, assemble the tacos by placing a tortilla, followed by some slaw, shrimp, any leftover bang bang sauce, and a garnish of chopped green onion. Enjoy!