Sautée. Anaheim peppers and white onions in olive oil and butter until tender and slightly translucent.
Add shrimp. And season with salt, pepper, and garlic. Sautée for 2 minutes.
Make it creamy. Add tomatoes and allow to cook. Turn off the heat, then add cream and mix throughly.
Make the tacos. Heat up tortillas in a comal or cast-iron pan. Add cheese and shrimp mixture. Fold and allow to melt.