Preparation

• Pat the shrimp dry. Set up your dredging station with 3 shallow bowls. In one bowl, add the tapioca flour and seasonings. In the second bowl, add the breadcrumbs. In the last bowl, add the eggs and a splash of water and whisk until combined.
• Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. Use one hand for the wet ingredients and one for the dry to keep it less messy. Place the breaded shrimp onto the air fryer basket and spray the top with oil. You will likely need to cook the shrimp in batches.
• Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After flipping, spray the other side with oil and return to the air fryer.
• While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. In another large bowl, add all of the slaw ingredients and toss to combine.
• After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top, reserving a little for garnish if desired. Gently toss or shake the bowl to coat the shrimp in the sauce.
• Warm your tortillas over an open flame, on a pan, or in the microwave. Assemble your tacos with tortillas, a bit of slaw, the shrimp, any leftover bang bang sauce, and garnish with sliced green onion. Enjoy!