In a large bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. Toss everything together until the shrimp are evenly coated in the spices. Let them marinate while you prep the vegetables.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced red and yellow bell peppers along with the chopped onion. Sauté for about 4-5 minutes until the vegetables are softened and begin to caramelize slightly.

Add the minced garlic and the marinated shrimp to the skillet. Cook while stirring for 3-4 minutes, making sure the shrimp turn pink and opaque.

Warm flour tortillas in a dry skillet or microwave. If using a skillet, heat each tortilla for about 30 seconds per side until they are soft and pliable.

Spoon the shrimp and veggie mixture onto each warm tortilla, topping with fresh cilantro and a squeeze of lime juice.