Gather the peppers and onion, deseed and chop, also chop the onion. In a skillet, heat up the oil over medium-high heat. Add onion, bell peppers (any color of your choice, I used 3 colors) and cook until tender about 1-2 minutes.
While the vegetables are cooking, season the shrimp with Mariana sauce (or any sauce of your choice), chili pepper, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Add the seasoned shrimps to the vegetables and combine. Continue to cook for about 1-2 minutes until the shrimps are pink, check the seasoning and readjust if necessary.
Transfer to a bowl and wipe the skillet with a paper towel or use another skillet. Place the skillet back on the stove and brush with oil.
Place one tortilla and sprinkle cheese on one side or over the whole tortilla, scoop some guacamole (as little or as much as you want it) then top it with shrimp don’t overcrowd it then top it with another cheese.
If you're filling the whole surface of the tortilla, you need to cover it (after filling) with another tortilla instead of folding.
Fold in the half side to cover the cheese, and cook for about 1-2 minutes, flip and cook the other side for about 1 minute until cheese melts and tortilla is crispy. Remove and continue with the remaining tortilla. Cut into two and serve with sour cream if you desire.