Preparation Steps

• In a large bowl, combine shrimp, lime juice, chili powder, cumin, paprika, salt, and black pepper. Toss to coat the shrimp well.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Sauté until tender, about 5 minutes.
• Add remaining olive oil and shrimp to the skillet. Stir in the minced garlic. Cook until shrimp are pink and opaque, about 3-5 minutes.
• Warm the tortillas in a dry skillet or microwave. Serve the shrimp and vegetable mixture in the tortillas.
• Garnish with chopped cilantro and serve immediately.