Rinse and pat dry the large shrimp, then place them in a mixing bowl and set aside.

In a small bowl, whisk together olive oil, fresh lime juice, fajita seasoning, minced garlic, kosher salt, and ground black pepper. Pour over the shrimp and marinate for 10-15 minutes.

Slice the bell peppers and yellow onion into thin strips. Toss with remaining olive oil, lime juice, salt, and pepper.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add the marinated shrimp in a single layer, cooking for 3-5 minutes until pink and opaque. Set aside.

In the same skillet, add the seasoned bell peppers and onions and sauté for 7-9 minutes until tender and caramelized.

Return the cooked shrimp to the skillet, combine gently, and squeeze fresh lime juice over the mixture. Stir to mix.

Warm tortillas and serve the shrimp and vegetable mixture inside, allowing for optional toppings.