Preheat air fryer to 400 degrees. Wash and dry produce.

Roughly chop cilantro.

In a medium bowl, combine coleslaw mix, cilantro, mayonnaise, vinegar, 1 tsp sugar (2 tsp for 4 servings), and as much Sriracha as you like. Season with salt and pepper.

Refrigerate until ready to serve.

Rinse shrimp* under cold water; pat very dry with paper towels. Season with half the Fry Seasoning, salt, and pepper.

In a large bowl, combine tempura batter mix, remaining Fry Seasoning, ⅓ cup cold water, and ½ tsp salt (⅔ cup cold water and 1 tsp salt for 4 servings). (TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.) Stir shrimp into batter until fully coated.

Place panko on a shallow plate; season lightly with salt and pepper. Gently press coated shrimp into seasoned panko, shaking off any excess.

Spray air fryer basket with nonstick cooking spray. Place shrimp in basket in a single layer. Air-fry until crisped and cooked through, flipping and spraying basket again halfway through, 6-8 minutes. TIP: Don’t overcrowd air fryer; work in batches if necessary.

Wash and dry bowl used for batter.

While shrimp cooks, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Once shrimp are done, transfer to bowl used for batter. Toss shrimp with chili sauce until well coated.

Divide tortillas between plates. Fill with slaw (draining first), shrimp, and crispy fried onions. Serve with any remaining slaw on the side.