In a large mixing bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to ensure the shrimp are evenly coated. Allow to marinate for about 10 minutes.

Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the sliced bell pepper and onion. Sauté for about 5-6 minutes until they are tender and slightly charred.

Return the shrimp to the skillet with the vegetables and stir to combine. Cook for another 1-2 minutes to heat through.

Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.

Serve the shrimp and vegetable mixture on tortillas. Add lime wedges and garnish with fresh cilantro if desired.

For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper in the marinade.

Consider serving with sour cream, guacamole, or salsa on the side for additional flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.