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- 1 pound fresh or frozen medium shrimp in shells
- 8 ounces fresh or frozen sea scallops
- 1/4 cup lime juice
- 1/4 cup snipped cilantro
- 2 tablespoons cooking oil
- 2 tablespoons tequila
- 2 cloves garlic, minced
- 1 - 2 teaspoons 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 red sweet pepper, cut into bite-size strips
- 1 1/2 cups sliced fresh mushrooms
- 6 9 - 10 inches warmed flour tortillas
- 6 ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
- Lime wedges
1. 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.
2. 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. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 354,
- Fat, total (g) 14,
- chol. (mg) 115,
- sat. fat (g) 5,
- carb. (g) 27,
- fiber (g) 3,
- pro. (g) 27,
- vit. A (RE) 258,
- vit. C (mg) 66,
- sodium (mg) 396,
- calcium (mg) 242,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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