Prep the shrimp: Pat the shrimp very dry with paper towels. Dry shrimp sear better and won’t steam in the air fryer.

Mix the seasoning: In a bowl, combine 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 3/4 teaspoon kosher salt, a few cracks of black pepper, and a pinch of red pepper flakes if you like heat.

Season and oil: Toss the shrimp with 1 tablespoon oil, the zest of 1 lime, and the spice mix until evenly coated.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. A hot basket helps build color fast.

Cook the shrimp: Arrange shrimp in a single layer in the basket. Air fry at 400°F (200°C) for 5–7 minutes, flipping halfway. They’re done when opaque and slightly curled with light browning on the edges. Do not overcook.

Make the lime crema: In a small bowl, whisk 1/2 cup sour cream (or Greek yogurt), 1 tablespoon mayo (optional), juice of 1 lime, 1 teaspoon honey, the grated garlic, a pinch of salt, and 1 tablespoon chopped cilantro. Adjust with more lime or salt to taste.

Prep the toppings: Toss the shredded cabbage with a squeeze of lime and a pinch of salt. Slice the avocado, red onion, and jalapeño. Chop extra cilantro.

Warm the tortillas: Wrap in a damp paper towel and microwave 20–30 seconds, or toast in a dry skillet until soft and pliable. Warm tortillas won’t crack.

Assemble the tacos: Layer cabbage, shrimp, avocado, and onion in each tortilla. Spoon over the lime crema and finish with cilantro and extra lime juice.

Serve right away: Shrimp taste best hot. Put lime wedges on the table for extra brightness.