For the Fajitas:

• 1 1/2 pounds large peeled and deveined shrimp
• 3 bell peppers (orange, green, and yellow), thinly sliced
• 1 small red onion, thinly sliced

Marinade:

• 1/3 cup olive oil
• ¼ cup fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon chipotle powder
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes or cayenne pepper (optional)

For the Lime Crema:

• 1/2 cup plain full-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1/4 cup lime juice
• 1/2 tablespoon lime zest
• 1/4 cup fresh cilantro
• 1/4 teaspoon salt, plus more to taste

For Serving:

• white corn tortillas
• cotija cheese
• chopped cilantro
• pickled onions