In a small bowl, combine chili powder, cumin, garlic powder, paprika, oregano, salt and pepper.

Place shrimp in a gallon-sized resealable bag and pour spice mixture over the top. Seal bag and shake to coat shrimp; set aside.

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add onion and peppers and cook for 4-5 minutes, or until tender. Remove vegetables from the skillet and set aside on a plate.

Add remaining Tablespoon of olive oil to the same skillet. Add shrimp and cook for 2-3 minutes on each side.

Add onion and peppers back to the skillet, toss to combine. Serve shrimp over tortillas with your favorite toppings (log separately).