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
  • 6warmed flour tortillas (9- to 10-inch)
  • 6 ounces shredded monterey jack cheese or chihuahua cheese (1-1/2 cups)
  • 6 lime wedges

DIRECTIONS

  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.