Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, combine the smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper.
Add the shrimp and olive oil to the spice mixture and toss until the shrimp are evenly coated.
Place the shrimp in a single layer in the air fryer basket. 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 by combining the green cabbage, red cabbage, cilantro, red onion, lime juice, salt, and black pepper in a large bowl. Toss well to combine.
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, and hot sauce to make the lime crema.
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 2-3 shrimp on each tortilla, top with a generous amount of cabbage slaw, and drizzle with lime crema.
Serve immediately and enjoy.