Preheat the air fryer to 400°F (200°C).
In a medium bowl, combine 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 seasoning mixture.
Place the seasoned shrimp in the air fryer basket in a single layer. Cook for 8-10 minutes, shaking the basket halfway through, until shrimp are pink and cooked through.
While the shrimp cooks, prepare the cabbage slaw. In a large bowl, combine green cabbage, red cabbage, grated 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 until well combined.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble the tacos, place a few shrimp on each tortilla and top with a generous spoonful of cabbage slaw.
Serve immediately with lime wedges on the side for squeezing over the tacos.