Rinse the cooked frozen shrimp under cold water for 8 minutes.

While the shrimp is thawing, dice up your bell peppers and put in a dish and set aside.

Once the shrimp has fully thawed but still cold, put into a large bowl along with the diced bell peppers.

Open the Fajita seasoning mix and pour into the bowl of shrimp and toss it all together until coated in the Fajita seasoning mix.

Place a frying pan onto the stove and heat 1-2 tablespoons of olive oil over medium high heat.

Add the shrimp and bell peppers and cook on each side about 2-3 minutes or until shrimp has a fully pink color to it.

While the Fajita mixture is searing, add another tablespoon of oil to a small frying pan over medium high heat.

Once the oil is warm start to add the corn tortillas to lightly warm and grill each side of the tortillas. As each one is finished put onto a towel lined plate to soak up the excess oil from the pan.

Take your container of creamy queso white cheese sauce and heat accordingly by preference of microwave or stove top to the desired consistency.

Now that everything has been cooked and warmed, place a corn tortilla onto a plate laid flat, line it with shredded taco blend cheese, add the shrimp and pepper Fajita mixture, then while using a spoon drizzle the queso sauce over the top of everything.

At this step is where you can add your preferred toppings such as salsa, sour cream, shredded cabbage, etc.

Voila! Enjoy a tasty fast and easy summer meal!