Note: In Germany, Chihuahua cheese is not available, so I substituted it with a Turkish cheese called Erzincan Kaşari from the Suntat brand.

Peel, clean, and wash the shrimp, then cut them into cubes.

Finely chop the onion and garlic.

Cut the tomatoes and bell pepper into small cubes.

Heat a skillet and melt the butter. Sauté the onion and garlic. When the onion starts to change color, add the bell pepper and tomatoes. Sauté briefly, then add the shrimp. Season with salt and pepper, and cook over low heat for 5 minutes. Turn off the heat, sprinkle the cheese on top, and cover so the cheese melts with the residual heat.

Heat another skillet or griddle over medium heat. Fill the tortillas with the shrimp mixture, fold them into tacos, and toast them lightly on the griddle. Serve with a spicy salsa and enjoy.