. Prepare the Shrimp

• Place the peeled and deveined shrimp in a large bowl.
• Add the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
• Mix well to coat the shrimp evenly with the seasoning.
• Let the shrimp marinate for at least 15 minutes while you prepare the vegetables.

2. Slice the Vegetables

• Slice the red, yellow, and green bell peppers into thin strips.
• Cut the onion into thin slices.
• In a separate bowl, toss the sliced vegetables with olive oil, chili powder, cumin, salt, and black pepper until well coated.

3. Cook the Vegetables

• Heat a large skillet or cast-iron pan over medium-high heat.
• Add the seasoned vegetables and sauté for 5-7 minutes, stirring occasionally, until they soften and develop a slight char.
• Remove the vegetables from the skillet and set aside.

4. Cook the Shrimp

• In the same skillet, add a drizzle of olive oil if needed.
• Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side, or until they turn pink and opaque. Avoid overcooking the shrimp, as they can become rubbery.

5. Combine and Heat

• Return the cooked vegetables to the skillet with the shrimp.
• Toss everything together to combine and heat through for 1-2 minutes.

6. Serve and Garnish

• Warm the tortillas in a skillet or microwave.
• Spoon the shrimp and vegetable mixture onto the tortillas.
• Top with fresh cilantro, lime wedges, guacamole, pico de gallo, or sour cream, as desired.