Pat the shrimp dry and prepare three shallow bowls: one with tapioca flour and seasonings, another with breadcrumbs, and the last with whisked eggs and a splash of water.

Dip each shrimp into the tapioca flour, then into the egg mixture, and finally coat it in breadcrumbs. Place them in the air fryer basket and spray lightly with cooking oil.

Preheat the air fryer to 390F and cook the shrimp for about seven minutes, flipping halfway through and spraying the other side with oil after flipping.

While the shrimp cooks, whisk together all bang bang sauce ingredients in a medium bowl and toss together all slaw ingredients in another large bowl.

Once the shrimp is cooked, transfer to a large bowl and drizzle with bang bang sauce, tossing gently to coat.

Warm the tortillas and assemble by starting with a tortilla, adding slaw, crispy shrimp, drizzling with remaining bang bang sauce, and topping with sliced green onion.