Guy Fieri's Grilled Shrimp Tacos

from Regis & Kelly's Healthy Hearty Super Bowl recipes 2008

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lime, juice of
• 1  tablespoon  tequila
• 1  teaspoon ground cumin
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  lb shrimp
• 16 (8 inch)  corn tortillas (or flour if preferred)
•  canola oil
• 1  cup white cabbage, shredded
• 1⁄2 cup red cabbage, shredded
• 3  tablespoons cilantro leaves, chopped
• 1⁄4 cup red onion, thinly sliced

• Pico de Gallo

• 4  roma tomatoes, diced
• 2  tablespoons cilantro leaves, chopped
• 1⁄2 red onion, minced
• 1  teaspoon garlic, minced
• 1  jalapeno, seeded and minced
• 1  lime, juice of
•  salt and pepper

Directions

1. In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
2. Warm tortillas on grill or pan. Cover with a towel to keep warm.
3. In a medium Dutch oven, heat the canola oil to 350 degrees F.
4. Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
5. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
6. Directions for Pico de Gallo:
7. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.