Place cabbage, pineapple, and cilantro in a bowl. In a separate small bowl, whisk together lime juice, apple cider vinegar, 1 tsp. salt, and honey. Pour vinegar mixture over slaw and toss. Set aside.
Place flour, eggs, and panko in 3 separate bowls. Add coconut flakes to the bowl with panko. Season the coconut flake/panko bowl with salt and pepper to taste.
Working in batches, dip shrimp in the flour, then the egg, then the panko/coconut, coating the shrimp all over. Place shrimp in the air fryer basket, evenly spaced apart.
Spray shrimp with cooking spray or brush with coconut oil. Cook in the air fryer for 3 minutes, flip shrimp, brush/spray with more oil, then cook for an additional 2 minutes or until shrimp are opaque when pierced with a knife.
Toss shrimp with sweet Thai sauce. Assemble tacos by layering warm tortilla shell with slaw, then coated shrimp. Drizzle on sriracha, if using.