Tequila Lime Shrimp Tacos

• 1 lb medium shrimp, in shells (fresh or frozen)
• 8 ounces sea scallops (fresh or frozen)
• 1/4 cup lime juice
• 1/4 cup snipped fresh cilantro
• 2 tablespoons cooking oil
• 2 tablespoons tequila
• 2 garlic cloves, minced
• 1 -2 teaspoon bottled hot pepper sauce
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 large onion, cut into thin wedges
• 1 large green sweet pepper, cut into bite-size strips
• 1 large sweet red pepper, cut into bite-size strips
• 1 1/2 cups sliced fresh mushrooms
• 6 warmed flour tortillas (9- to 10-inch)
• 6 ounces shredded monterey jack cheese (1-1/2 cups) or 6 ounces chihuahua cheese (1-1/2 cups)
• 6 lime wedges

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp.
2. Rinse shrimp and scallops. Cut scallops in half; set aside.
3. In a mixing bowl stir together lime juice, cilantro, 1 tablespoon of the oil, tequila, garlic, pepper sauce, oregano, cumin, and pepper.
4. Add shrimp and scallops.
5. Cover; chill 2 hours, stirring occasionally.
6. Meanwhile, in a large skillet cook onion and peppers over medium-high heat in remaining oil for 2 minutes.
7. Add mushrooms. Cook and stir 2 minutes more.
8. Add shrimp mixture to skillet; bring to boiling. Cook and stir for 3 minutes or until shrimp are pink and scallops are opaque.
9. Using a slotted spoon, fill each tortilla with about 3/4 cup shrimp mixture.
10. Top with cheese. Roll. Spoon a small amount of remaining shrimp mixture with some of the juices over rolls.

shrimp, lime juice, fresh cilantro, cooking oil, tequila, garlic, pepper sauce, oregano, ground cumin, pepper, onion, green sweet pepper, sweet red pepper, mushrooms, flour tortillas, cheese, lime wedges

Taken from www.food.com/recipe/tequila-lime-shrimp-tacos-256845 (may not work)