In a medium bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Add the shrimp and toss gently to coat. Marinate for 10-15 minutes.

Preheat a large skillet over medium-high heat for about 2-3 minutes until hot.

Add the marinated shrimp to the hot skillet in a single layer and cook for 2-3 minutes per side until pink and opaque.

Warm the corn tortillas in a separate pan for about 30 seconds on each side until pliable.

Place cooked shrimp onto each tortilla and top with vegetables. Add sour cream or Greek yogurt and hot sauce, then squeeze lime juice over the tacos.