Rinse shrimp under cold water and pat dry. Combine lime juice, cumin, chili powder, garlic powder, and salt in a bowl. Toss shrimp in the marinade and let sit for 15-20 minutes.

Heat a skillet over medium-high heat and add olive oil. Add marinated shrimp in a single layer and cook for 2-3 minutes per side until pink.

Warm corn tortillas on another skillet or over an open flame for 30 seconds on each side until soft.