Prep the shrimp: Pat shrimp dry with paper towels. Dry shrimp brown better and don’t steam in the air fryer.

Mix the spice rub: In a bowl, combine 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add 1 tablespoon oil and the zest of 1 lime. Toss with the shrimp until evenly coated.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps sear the shrimp quickly.

Make the quick slaw: In a medium bowl, combine shredded cabbage, a handful of chopped cilantro, a squeeze of lime juice, a pinch of salt, and a drizzle of olive oil. Toss and set aside to soften slightly.

Stir together the sauce: Mix 1/2 cup Greek yogurt, juice of 1/2–1 lime, 1 teaspoon honey, a pinch of salt, and the minced garlic. Adjust lime and salt to taste. The sauce should be creamy and tangy, not too thick.

Air fry the shrimp: Arrange shrimp in a single layer in the basket. Cook at 400°F (200°C) for 5–7 minutes, shaking once halfway. Shrimp are done when pink, opaque, and lightly browned on the edges.

Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 20–30 seconds, or warm directly on a dry skillet until pliable and slightly charred.

Assemble: Spread a little sauce on each tortilla. Add a handful of slaw, 3–4 shrimp, avocado slices, red onion, and jalapeño if using. Drizzle with more sauce and a squeeze of lime. Finish with cilantro.

Serve immediately: Tacos are best hot, while the shrimp are juicy and the tortillas are soft.