Preheat oven to 450° F. Line a baking sheet with tinfoil or a silicon mat.
Pat dry shrimp (defrost if frozen first) and place on the baking sheet. Place the cut peppers and onion onto the baking sheet. You can mix the peppers and shrimp up if you wish. I kept mine seperate because my husband is a vegetarian.
In a small bowl, mix together the paprika, chili, onion, garlic, cumin and salt and pepper. Sprikle the spice mixture over the shrimp, peppers and onions. Using tongs, toss the ingredients until they are mixed with the spices.
Wrap the tortillas inside a piece of tinfoil.
Place the baking sheet and the wrapped tortillas inside the oven. You can place the tortillas right on the rack if you don't have room on the baking sheet.
Bake for 8 minutes. Then turn heat to a broil and then broil for 3-4 more mintues until shrimp are cooked through and golden brown.
Take the baking sheet out of the oven and squeeze the lime over all of the ingredients.
Place the shrimp, peppers and onions inside of a tortilla and add your favorite toppings.