Step 1: Prepare the Shrimp. Ensure shrimp are completely thawed (if frozen), peeled, and deveined. Pat them thoroughly dry with paper towels. In a medium bowl, toss the dry shrimp with olive oil, salt, black pepper, and cornstarch until evenly coated.
Step 2: Make the Bang Bang Sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust sriracha to your preferred spice level. Set aside.
Step 3: Air Fry the Shrimp. Preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the seasoned shrimp in a single layer in the air fryer basket, making sure not to overcrowd. Cook in batches if necessary. Air fry for 6-8 minutes, shaking the basket halfway through, until the shrimp are pink, opaque, and crispy.
Step 4: Sauce the Shrimp. Once cooked, immediately transfer the hot, crispy shrimp to a clean bowl. Add about half to two-thirds of the prepared bang bang sauce and gently toss until the shrimp are well coated. Reserve the remaining sauce for drizzling.
Step 5: Warm the Tortillas. While the shrimp are cooking, warm the tortillas. You can do this in a dry skillet over medium heat for 20-30 seconds per side, microwave them wrapped in a damp paper towel for 15-30 seconds, or briefly in the air fryer for 1-2 minutes.
Step 6: Assemble the Tacos. Layer each warm tortilla with shredded cabbage or lettuce, a generous portion of the sauced bang bang shrimp, a drizzle of the reserved bang bang sauce, and a sprinkle of fresh cilantro. Serve immediately with lime wedges.