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.