Melt the butter in a large skillet over medium-high heat. Add the poblano and onion and cook until the onions are translucent and the poblanos begin to soften, about 5-7 minutes.

Stir in the garlic and cook for an additional 30 seconds.

Add the shrimp, adobo sauce, kosher salt, black pepper, and smoked paprika. Cook until the shrimp are pink and firm, about 3-4 minutes. Remove from the heat and set aside.

In a separate large skillet, add enough oil to cover the bottom, about 2 tablespoons. Heat over medium heat.

Place a corn tortilla flat into the hot oil and add ¼ cup of chihuahua cheese on top. Once the cheese begins to melt and the bottom of the tortilla begins to crisp, spoon 1- 1 ½ tablespoons of the shrimp filling on top of the melting cheese and fold the tortilla over in half. Press down with a spatula to help the taco maintain its shape, almost like a quesadilla.

Shallow fry the tacos on both sides for 1-2 minutes until the cheese is fully melted and both sides of the tortilla are crisp. Depending on the size of your skillet, you can cook 2-3 tacos at a time.

Continue this process until all the tacos are cooked.

Serve immediately and garnish with chopped cilantro and guacamole salsa.