Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the shrimp to the bowl and toss until evenly coated with the spice mixture.
Place the shrimp in the air fryer basket in a single layer. Cook for 8 to 10 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through.
While the shrimp cooks, prepare the cabbage slaw. In a large bowl, combine green cabbage, red cabbage, shredded carrot, and chopped cilantro.
In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Warm the corn tortillas by placing them in the air fryer for 1 to 2 minutes or heating in a dry skillet until pliable.
To assemble the tacos, divide the cooked shrimp evenly among the tortillas.
Top each with a generous spoonful of cabbage slaw.
Serve immediately with lime wedges on the side for squeezing over the tacos.