Guy Fieri'S Grilled Shrimp Tacos

• 1 lime, juice of
• 1 tablespoon tequila
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb shrimp
• 16 (8 inch) corn tortillas (or flour if preferred)
• canola oil
• 1 cup white cabbage, shredded
• 1/2 cup red cabbage, shredded
• 3 tablespoons cilantro leaves, chopped
• 1/4 cup red onion, thinly sliced
• Pico de Gallo
• 4 roma tomatoes, diced
• 2 tablespoons cilantro leaves, chopped
• 1/2 red onion, minced
• 1 teaspoon garlic, minced
• 1 jalapeno, seeded and minced
• 1 lime, juice of
• salt and pepper

1. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
2. Warm tortillas on grill or pan. Cover with a towel to keep warm.
3. In a medium Dutch oven, heat the canola oil to 350 degrees F.
4. Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
5. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
6. Directions for Pico de Gallo:
7. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

lime, tequila, ground cumin, salt, black pepper, shrimp, corn tortillas, canola oil, white cabbage, red cabbage, cilantro, red onion, roma tomatoes, cilantro, red onion, garlic, jalapeno, lime, salt

Taken from www.food.com/recipe/guy-fieris-grilled-shrimp-tacos-282250 (may not work)