Ingredients

• 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  to 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- to 10-inch warmed flour tortillas
• 6  ounces shredded Monterey Jack cheese or Chihuahua cheese (1-1/2 cups)
•   Lime wedges

Directions

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.

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.