First, pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour and seasonings. To the second bowl, add the breadcrumbs. To the last bowl, add the eggs and a splash of water and whisk until combined.

1 lb large raw shrimp,2 large eggs,½ cup tapioca flour,½ tsp paprika,½ tsp garlic powder,¼ tsp onion powder,kosher salt & black pepper,1.5 cups panko breadcrumbs

Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. I like using one hand for the wet ingredients and one for the dry, to make it a little less messy. Place breaded shrimp onto air fryer basket and spray the top with oil. You will likely need to cook the shrimp in two separate batches.

cooking spray

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

While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.

½ cup mayonnaise,¼ cup thai sweet chili sauce,1 tsp sriracha,8 oz coleslaw mix,¼ cup chopped cilantro,¼ cup chopped green onion,2 tbsp mayonnaise,juice from ½ lime,squirt of sriracha,kosher salt

After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you'd like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.

Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy!

10 flour tortillas,chopped green onion