In a large skillet, heat olive oil over medium-high heat. Add the sliced onions and bell peppers, cooking until they are tender, about 5 minutes.

Add minced garlic, cumin, chili powder, paprika, salt, and black pepper. Stir to combine and cook for another minute.

Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.

Warm the flour tortillas in a separate skillet or microwave.

To serve, place the shrimp and vegetable mixture onto the tortillas and top with sour cream, shredded cheese, cilantro, and a squeeze of lime juice.