Remove the shells and devein the shrimp.
Chop into pieces.
Leaving them as big chunks is fine too.
In a large skillet, heat up the oil and butter.
Add the onion and cook for 1 minute, until translucent.
Add the shrimp, garlic, salt, roasted poblano pepper.
Cook until shrimp are pink. About 5 minutes.
Set aside. Let cool slightly.
Place two tortillas on the griddle.
Cook for 1 minute, then flip.
Add about 2 tbsp cheese and 2 tbsp of the shrimp filling to one side of the tortilla.
Fold over the other side to create the taco.
Press down on the tortilla, using your spatula.
The cheese will ooze out.
Once the cheese is crispy, flip the taco.
Press down again.
Once the cheese on that side is crispy, remove from the griddle.
Place in a baking dish.
Cover with aluminum foil
Continue until there are no more tortillas and filling.