Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, combine the shrimp, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the shrimp are evenly coated.
Place the seasoned shrimp in the air fryer basket in a single layer. Cook for 8-10 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 the green cabbage, red cabbage, grated carrot, and chopped cilantro.
In a small bowl, whisk together the mayonnaise, fresh lime juice, honey, salt, and black pepper until smooth.
Pour the dressing over the cabbage mixture and toss to combine thoroughly. Set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds until warm and pliable.
To assemble the tacos, divide the cooked shrimp evenly among the tortillas, then top each with a generous amount of cabbage slaw.
Serve immediately with lime wedges on the side for squeezing over the tacos.