Add olive oil to a skillet over medium heat. Add bell peppers and onions and cook for 5 minutes, until onions begin to soften. Add chili powder, cumin, garlic, and salt and pepper to taste. Cook for another 2 minutes and remove from the pan onto a plate. Set aside.

Pat shrimp dry with a paper towel and coat with cajun seasoning, salt, and pepper to taste. *If your cajun seasoning includes salt, be mindful of this if adding additional salt.

Add olive oil to a skillet over medium heat and add shrimp. Cook until pink on both sides, about 5-8 minutes. 

To make the garlic lime ranch sauce, combine the greek yogurt, mayo, parsley, garlic, chives, dill, salt, onion powder, and garlic powder. Zest the two limes and then squeeze the juice into the sauce and whisk together. 

Optional: toast the corn tortillas by putting them in a skillet with a tiny bit of oil for about 1-2 minutes on each side.

Add peppers and onions to the warm tortillas and top with shrimp, garlic lime ranch sauce, and jalapeños and cilantro.