In a large bowl, combine the shrimp with cumin, paprika, chili powder, garlic powder, salt, and pepper. Toss to coat evenly.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp and cook until pink, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add the remaining olive oil and sauté the sliced bell peppers and onion until tender, about 5-7 minutes.

Return the cooked shrimp to the skillet with the vegetables. Toss to combine and cook for another 2 minutes.

Warm the tortillas in a separate pan or microwave. Serve the shrimp and vegetable mixture in tortillas, garnished with optional toppings if desired.