Begin by combining the shrimp with the taco seasoning in a bowl to fully coat the shrimp. The shrimp can be defrosted or simply use cold water to get any of the ice off.
Coat the air fryer basket with grapeseed oil spray.
Evenly place the shrimp in the air fryer basket and cook at 360*F for 10 minutes, carefully open and stir up the shrimp. Add about 2 extra minutes if needed to fully cook.
While the shrimp is cooking, combine the coleslaw ingredients. Make the dressing in a small bowl, combining the mayo, mustard, onion powder, sugar, celery seed, cider vinegar, lemon juice, juice from the lime, and pepper. Mix this up well with a whisk.
Pour the bagged coleslaw mix in a medium sized bowl then fully coat with the dressing. Set aside or chill in the fridge while preparing the shrimp.
Once the shrimp is done, using corn tortilla - heat these up for about 30 seconds in the microwave to make them more pliable - then use 2 tortillas to layer them and add some coleslaw mix and shrimp to the tortilla.
Place the stuffed tortilla (this would be 2 tortillas together) in the basket of the air fryer. Continue to do this for the remaining tacos to fill the air fryer basket.
Once done, cook in the air fryer at 360*F for 3-5 minutes until the tortillas are toasted.
Carefully remove and serve topped with Cotija Cheese and Cilantro.
Remember that if you do not want the coleslaw heated with the tortilla, you can add it after the tortillas have been heated up. This is personal preference and your choice.