To make the tortillas, warm the water slightly and add the salt. Gradually mix in the flours with a fork until combined. Let the dough rest for 5 to 10 minutes, then form balls of your desired size. Use a tortilla press or a heavy object to flatten them.

For the filling: Slice the garlic, onion, and bell pepper into strips. Chop the shrimp.

Heat the butter in a pan and lightly sauté the garlic, onion, and bell pepper. Add the chopped shrimp, then sprinkle with a pinch of oregano, salt, and half a chicken bouillon cube.

Crumble the cheese and stir it in until melted. Remove from heat and serve the filling on warm tortillas. Top with avocado and hot sauce.