In a large bowl, add the shrimp, garlic, chili powder, onion powder, smoked paprika, salt, cumin, black pepper, and 1 ½ tablespoons of olive oil. Mix together to combine and set aside.
Heat remaining 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, for 13-15 minutes until peppers have softened and onions have started to caramelize.
Transfer the cooked peppers and onions to a bowl, cover with a plate, and set aside.
Add the seasoned shrimp and cook, stirring occasionally, for 5 minutes or until the shrimp are pink and no longer translucent.
Add the cooked peppers and onions back into the skillet, and top with lime juice and chopped cilantro. Mix everything together, taste, and season with more salt if necessary.
Remove from heat and serve in warm flour tortillas with sour cream, avocado slices, and other desired toppings.
Notes
You can use any color bell peppers that you have. I used 3 different colors to make the dish colorful and inviting, but just use what you have!
You can use any type of onion that you have - white, yellow or red are all great options!