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. ---------------------------------------------------------------------------
Nutrition
Ingredients
