Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering.

Add ½ cup chopped onions and ½ cup chopped bell peppers to the hot oil and sauté for 1 minute until tender. Add 2 minced garlic cloves and stir for 30 seconds.

Stir in the uncooked medium shrimp and 2 tablespoons of taco seasoning; cook for about 2 minutes until shrimp turns pink and opaque.

Place a medium flour tortilla in a separate skillet over medium heat, sprinkle 1-2 cups melting cheese on half, add the shrimp mixture, and top with more cheese.

Fold the tortilla and cook for 2-3 minutes per side, pressing down with a spatula until golden brown and crispy.

Transfer to a cutting board, allow to cool slightly, then slice into wedges and serve warm.