Preheat oven to low setting. Place tortillas in an oven-safe dish and put in the oven to warm.
Heat the coconut oil in a large skillet over med-high heat. Once the oil is hot, add bell peppers and cook until slightly softened - about five minutes.
Season the shrimp with salt and pepper. Add the shrimp to the pan with the peppers and cook for about 2 minutes per side. Once the shrimp is almost done, add the garlic and stir to combine.
Remove from the heat, add the juice of one lime and stir well to coat.
Assemble the tacos with a layer of chipotle sauce, shrimp and peppers, a small handful of arugula, radish slices, cilantro, avocado, and an extra squeeze of lime juice.
