Mexican Shrimp

Pat the peeled and deveined shrimp dry with paper towels to remove excess moisture, which helps them brown better during cooking.

Combine the shrimp in a bowl with 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice, pressed garlic, ¼ teaspoon of salt, ⅛ teaspoon of freshly ground pepper, cumin, and chili powder, tossing gently to coat evenly. Let marinate for 10 minutes at room temperature.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Add the marinated shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side until pink and cooked through, then transfer to a plate.

Add the sliced onions and bell peppers to the same skillet and sauté for 4-5 minutes, stirring occasionally, until softened and beginning to caramelize.

Return the cooked shrimp to the skillet with the vegetables, add the remaining 1 tablespoon of fresh lime juice and remaining ¼ teaspoon of salt, and toss to combine over medium heat for 1 minute.

Remove from heat and stir in 2 tablespoons of the chopped cilantro until evenly distributed.

Warm the flour tortillas in a dry skillet or directly over a gas flame for 15-20 seconds per side, or wrap in foil and warm in a 350°F oven for 2-3 minutes.

Divide the shrimp and vegetable mixture among the warm tortillas, top with remaining 1 tablespoon of fresh cilantro, and serve immediately with sour cream and salsa on the side if desired.