Guy Fieri'S Grilled Shrimp Tacos - cooking recipe

Ingredients

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

Preparation

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
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.
Directions for Pico de Gallo:
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.