Wash and slice the red, yellow, and green bell peppers along with the sweet onion into thin strips.

Combine the chili powder, cumin, garlic powder, and salt in a medium bowl and add the shrimp, tossing to coat.

Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 5 minutes until tender.

Push vegetables to one side of the skillet, add shrimp to the other side, and cook for 3–4 minutes until pink and opaque.

Mix shrimp with the sautéed vegetables, squeeze lime juice over, and stir to combine.

Warm tortillas in a separate skillet for about 30 seconds on each side until soft and slightly toasty.

Fill tortillas with the shrimp and vegetable mixture, adding toppings if desired. Serve immediately with lime wedges.