In a mixing bowl, combine flour, garlic powder, paprika, salt, and black pepper. Dredge each shrimp in the flour mixture, then dip in the beaten egg, and finally coat with panko breadcrumbs.

Preheat the air fryer to 400°F (200°C). Place the breaded shrimp in a single layer in the air fryer basket. Cook for 8-10 minutes, shaking the basket halfway through, until shrimp are golden and crispy.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust sriracha to taste for desired spiciness.

Warm the corn tortillas in a dry skillet. Place a few crispy shrimp on each tortilla, top with shredded cabbage, drizzle with bang bang sauce, and garnish with cilantro. Serve with lime wedges.