Vegetables

• 1 large red bell pepper, sliced into long thin strips about 1/2-inch wide
• 1 large orange bell pepper, sliced into long thin strips about 1/2-inch wide
• 1 large yellow bell pepper, sliced into long thin strips about 1/2-inch wide
• 1 large red onion, sliced into thick chunky sections about 1-inch wide
• 3 to 4 tablespoons olive oil, or as desired
• 2 to 3 teaspoons chili powder
• 2 to 3 teaspoons cumin
• 2 teaspoons dried Mexican oregano or regular dried oregano
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon cayenne pepper, optional and to taste

Shrimp

• 1 pound fresh raw shrimp, cleaned and deveined with tails (U16-20 count)
• 1 to 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried Mexican oregano or regular dried oregano
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Fresh cilantro, optional for garnishing
• Fresh limes, optional for garnishing
• Corn or flour tortillas, warmed, as needed for serving