1. In a pan, heat oil and garlic at medium heat until the garlic starts to turn golden brown. Add onion to the pan and cook for 2 minutes. Meanwhile, in a blender, blend chipotle peppers until a paste consistency is reached.
2. Add the chipotle paste to the pan. Let everything cook for 2 minutes. Add half the cilantro and reduce heat to simmer for 15 minutes. Add in the shrimp until cooked through.
3. In a separate pan at medium high heat, place your cooked corn tortilla in. Add cheese and shrimp to half the tortilla and then fold the tortilla in half. Cook for about a minute of each side. Garnish with cilantro, lime wedges, and pico de gallo. Serve immediately.
* Serve with guacamole, sour cream, and jalapenos!