Preheat and prepare. Set your oven to 220°C (200°C fan) and line a large baking tray with baking parchment. While it heats, take a moment to inhale the quiet — this is the calm before the sizzle.

Mix the marinade. In a small bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper. The colour should be a deep, rusty red, and the smell will already be heady with warmth.

Toss the vegetables. Place the sliced bell peppers and onion wedges in a large bowl. Pour over half the marinade and use your hands (or a spatula) to coat every strip. You want each piece glistening, with no dry patches — the onions should look jewel-like and the peppers glossy.

Spread and roast. Tip the vegetables onto the prepared tray in a single, even layer. Don't let them pile up; give them room to breathe. Roast for 10 minutes, until the edges begin to brown and the kitchen fills with a sweet, roasted aroma.

Add the shrimp. While the vegetables roast, add the shrimp to the remaining marinade and toss gently. When the timer goes, pull the tray out (the vegetables will be softening and smelling gloriously caramelised). Scatter the shrimp over the top in a single layer, nestling them among the peppers and onions.

Finish roasting. Return the tray to the oven for another 5–7 minutes. The shrimp are done when they turn from greyish-pink to a bright, coral pink and curl into loose 'C' shapes. The edges of the peppers should have dark, blistered spots — that's where the flavour lives. Do not overbake, or the shrimp will turn rubbery.

Rest and garnish. Remove the tray from the oven and let it sit for 2 minutes. Sprinkle over the lime zest and fresh coriander. The zest will release a burst of essential oils that lifts the whole dish. Give everything a gentle stir to combine the juices that have pooled at the bottom.

Warm your tortillas. While the tray rests, warm your tortillas in a dry frying pan over medium heat for about 30 seconds per side, until they puff slightly and smell toasty. Wrap them in a clean tea towel to keep soft.