Tequila Lime Shrimp Tacos - cooking recipe

Ingredients

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

Preparation

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