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Begin by melting 3 tablespoons of butter in a pan over low medium heat.
Once the butter is melted, add the minced garlic, half of a white onion, and a poblano pepper. Sauté these ingredients for about 3 minutes.
Next, incorporate the two Roma tomatoes and continue cooking for another 3 minutes.
Add 1 pound of shrimp, cut into smaller pieces, to the pan. Season the mixture with a blend of salt, garlic, and black pepper.
Stir everything together, cover the pan, and let it cook for approximately 5 minutes.
After 5 minutes, mix in ½ cup of sour cream and 2 tablespoons of chipotle peppers in adobo sauce. Stir well and taste for salt.
Cover the pan again, reduce the heat, and allow it to simmer for about 2 minutes until fully cooked.
In a separate skillet with some oil, start frying the corn tortillas.
Add Monterrey Jack cheese or any melting cheese of your choice to the tortillas.
Spoon the shrimp mixture onto the tortillas and top with additional cheese if desired.
Fold the tortillas and cook them until they are golden and crispy.
Once done, remove the tacos from the skillet and serve.