Preheat the oven to 400°F (200°C) or heat a large skillet over medium-high heat.
In a large bowl, combine the shrimp, red bell pepper, yellow bell pepper, and red onion.
Drizzle the coconut oil over the shrimp and vegetables. Add the smoked paprika, cumin, cayenne pepper, garlic powder, salt, pepper, and lime juice. Toss everything together to coat evenly.
If using the oven: Spread the shrimp and vegetable mixture in a single layer on a baking sheet. Roast in the oven for 10-12 minutes, or until the shrimp are cooked through and the vegetables are tender. If using a skillet: Heat the skillet over medium-high heat. Add the shrimp and vegetable mixture and cook, stirring occasionally, for 5-7 minutes or until the shrimp are fully cooked and the vegetables are tender.
While the shrimp and veggies are cooking, warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side, or until warm and slightly crisp.
Once the shrimp and vegetables are cooked, remove from the oven or skillet and serve immediately on warm tortillas. Garnish with fresh cilantro.
Notes
Leftovers: Store leftovers in an airtight container for up to 3 days.
No Shrimp: Use another fish for the most similar nutrient profile or chicken.
Other Toppings: Add avocado, cheese, or your favorite salsa.
