Rinse and dry the shrimp and add it to a medium bowl. In a smaller bowl, mix up the marinade (olive oil, lime juice, fajita seasoning, garlic, salt and pepper). Then pour half of the marinade over the shrimp and lightly toss the shrimp to coat it all in the seasoning. Set aside.

Add the peppers and onions to another medium bowl and pour the rest of the marinade over the veggies. Toss to coat them all in the marinade. Let that sit for a few minutes.

Heat a large skillet or cast iron pan over medium heat and add 1 tablespoon of oil to the pan. Once the pan is hot, add the shrimp and toss and cook it for 3-5 minutes until it turns pink and is no longer translucent. Remove the shrimp from the pan and place it into a bowl or onto a plate.

Add the peppers and onions to the same pan you cooked the shrimp in and toss and cook them until tender and cooked through, about 7-9 minutes. Remove the pan from the heat, add the shrimp back to the pan and top with a squeeze of fresh lime juice and some chopped cilantro.

Serve inside warmed tortillas with some sliced avocado, salsa and sour cream.