Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray.

In a bowl, whisk together the chili powder, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper.

In a bowl, toss the squash, peppers, onion, corn and zucchini with half of the spice mixture and 2 Tablespoons of the olive oil. Spread the vegetables out evenly on the baking sheet. Bake for 12-13 minutes or until starting to soften.

While the vegetables cook, toss the shrimp with the remaining spices and olive oil. Remove the vegetables from the oven and spread the shrimp evenly over top. Continue to bake for another 6-8 minutes or until shrimp are pink. You can also place your tortillas, wrapped in foil, on the top rack to warm up during this time.

Halve the cherry tomatoes and toss with the jalapeno and juice of 1 lime. Serve the shrimp and vegetable filling in the warm tortillas with the cherry tomato mixture on top.