Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato(es) into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the sweet potato wedges at 400°F for 12 to 15 minutes.

Meanwhile, quarter the lime(s). In a large bowl, whisk together the mayonnaise, honey, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the juice of the remaining lime wedges and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Add the cabbage and carrots; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally.

Once the sweet potato wedges have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Carefully transfer the cooked shrimp (discarding any excess oil from the pan) to the bowl of chipotle mayo; stir to coat. Taste, then season with salt and pepper if desired.

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, dressed shrimp, slaw, and guacamole. Serve the tacos with the roasted sweet potato wedges on the side. Enjoy!