In a measuring cup mix together the oil, lime juice, chili powder, salt, paprika, oregano, garlic powder, and onion powder.
Add the raw shrimp to a reusable container. Pour the above mixture over the shrimp and mix together to coat the srhimp. Put in the refrigerator for 20 to 30 minutes.
Heat a cast iron skillet over medium heat. Add 1/2 a tablespoon of olive oil. Remove the shrimp from the container and cook for 2 minutes on each side or until the shrimp begins to turn pink. Be careful not to overcook the srhimp.
Remove the shrimp from the skillet and cover with foil, letting it rest while you cook the vegetables.
Add the vegetables to the skillet and cook for 6 minutes or until the vegetables are tender, stirring occasoinally. Repeat with the other half of the vegetables.
Combine shrimp and slices of cooked vegtables in tortilla shells and enjoy!
Please note that the calorie count includes having 3 small 6 inch flour tortillas.