Step 1

Preheat the oven to 425°F.

Step 2

In a small bowl, combine the chili powder, cumin, paprika, garlic powder, and salt.

Step 3

Add the sliced peppers and onions to the sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the seasoning mix. Toss to combine.

Step 4

Roast the vegetables for 10 minutes, or until they start to caramelize around the edges.

Step 5

Stir the vegetables and push them to the sides of the pan; add the shrimp to the center. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining seasoning mix. Toss the shrimp gently to coat and make sure they are laying in a single layer.

Step 6

Bake for an additional 8-10 minutes, or until the shrimp have fully cooked.

Step 7

Spoon onto tortillas and squeeze 1 lime wedge over each serving. Top with garnishes of your choice.