Combine the shrimp and simmer sauce in a bowl and stir together until the shrimp is well-coated. Cover and refrigerate 15 minutes, to overnight.
Transfer the shrimp to a non-stick skillet and heat to medium-high. Cook, stirring occasionally until shrimp is plump, pink, and cooked through, about 8 to 10 minutes. Heat the oil to medium-high in a separate skillet. Add the onion and cook, stirring occasionally, until onion begins to brown, about 8 minutes. Add the bell pepper and continue cooking until softened, about another 5 to 8 minutes.
Prepare tacos by layering desired amount of onions and peppers and shrimp on heated corn tortillas. Serve with fresh chopped cilantro and sour cream.
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