• 1 1/2 pounds of shrimp peeled and deveined, tails removed, patted dry
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 1 small red onion, sliced thin
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• Several turns of freshly ground pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 fresh lime
• Fresh cilantro, for garnish
• Tortillas, warmed

In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika. Heat 1 tablespoon of olive oil over high heat in a 12 inch cast iron pan. Add onions and bell peppers and half of seasoning mixture. Cook for about five minutes, or until onions and bell peppers are tender. Push onions and bell peppers to the side of the skillet to make room for the shrimp. Add remaining olive oil to skillet, followed by shrimp and remaining seasoning mixture. Saute shrimp until pink and cooked through. Squeeze juice from fresh lime over skillet and sprinkle with chopped cilantro. Serve in warm tortillas.