Make sure your shrimp are thawed completely if using frozen, then pat them very dry with paper towels. Any extra moisture on the surface will steam instead of giving you that light caramelized char. Add the shrimp to a large bowl.

Drizzle the olive oil over the shrimp, then sprinkle on the cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Toss well until every shrimp is evenly coated in the seasoning.

Preheat your air fryer to 400 degrees F for 3 minutes. Arrange the shrimp in a single layer in the basket. They can be close but should not overlap. Air fry for 5 to 6 minutes, flipping or shaking the basket once at the 3 minute mark. Pull them the moment they are pink, opaque, and just slightly curled into a loose C shape. A tight curl means they are overdone.

While the shrimp cook, make the lime slaw. Combine the shredded cabbage, mayonnaise, lime juice, salt, and cilantro in a bowl. Toss well and taste. Add a little more lime juice or salt if it needs it. The slaw should taste bright and a little tangy. Set aside.

Warm the tortillas directly over a gas flame for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 to 45 seconds until pliable and steamy.

Assemble the tacos. Lay a spoonful of slaw in each tortilla, add 3 or 4 shrimp on top, then finish with avocado slices, extra cilantro, a squeeze of lime, and hot sauce if you like. Serve immediately while the shrimp are still warm.