Set a large cast iron skillet or pan over high heat and let it heat up for 2’ until smoking. Add a 1 ½ tbsp of oil to the pan and let this heat up for 1’. Add the shrimps, frying on each side for 2-3’ while seasoning with half of the salt/pepper as well as the red pepper taco seasoning. Do this in 2 batches.
Remove from the fire and cover with wrap foil.
Add the remaining oil to the pan on high heat for 1’. Add the onions and let sizzle, tossing not too often so that they get a nice sear. Cook for about 3’ and then add the peppers. Continue sauteing them for about 8’ while seasoning them with the smoked paprika, the garlic taco season and with salt and pepper as well as the oregano. Bring back to the pan the shrimps and mix well.
Serve them on their own or in tortillas, first applying the guacamole, then the chicken strips followed with the peppers and onions and topped with the sour cream and the optional tomatillo salsa.