Pat the shrimp dry with paper towels and season them lightly with salt, pepper, and chili powder. Set aside.

Preheat your skillet over medium heat and add oil. Sauté bell peppers and onions for 6-8 minutes until charred and tender, then add fajita seasoning.

Push veggies to one side, add shrimp, and cook for 1-2 minutes on each side until pink and opaque. Mix shrimp and veggies together.

Transfer mixture to a bowl, add crab, cheese, and lime juice. Toss until blended.

Lay tortillas on a surface, spoon ¼ cup filling onto each, and roll tightly. Place seam-side down on a parchment-lined baking sheet.

Brush rolled tortillas with oil, preheat oven to 400°F (200°C), and bake for 12-15 minutes until golden brown.