Ingredients

500g shrimp - peeled and cleaned

3 tbsp tequila 

zest of one orange

juice of one orange

1 tsp chilli powder 

1 tsp dried oregano

1/4 tsp salt

1/4 tsp freshly ground pepper

1 tsp honey

1 cup pineapple - diced

1 tomato - chopped

1 jalapeno - sliced

1/2 cup pepper jack cheese - grated

Cilantro Salsa

1 bunch cilantro - washed

1 green chilli 

1 lemon - juiced

1 clove garlic 

1/2 tsp salt

2 tbsp olive oil

Apple Slaw

2 cups cabbage - thinly shredded

1 red apple - julienned 

2 green onions - chopped

1 jalapeno - sliced

1 stalk celery - finely minced

3 tbsp mayonaise

1 cup cilantro - finely chopped

juice of one lime

1/2 tsp honey

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method

1. in a bowl combine shrimp, tequila, orange zest, orange juice, chilli powder, oregano, salt, pepper and honey. set aside to marinate 30 minutes.

2. to make the slaw, combine cabbage, apples, celery, cilantro, jalapeños, mayonnaise, lime juice, honey, salt & pepper. mix well and set aside.

3. to make cilantro salsa, place in blender: cilantro, lime juice, green chilli, garlic, salt and olive oil. blend until smooth. adjust seasoning to taste.

4. wrap tortillas in a damp paper towel and then in aluminium foil. place in a warm oven, or on the cool part of the BBQ grill, to soften. approx 5-7 minutes.

5. remove shrimp from marinade and sauté in 1 tbsp olive oil, over medium high heat, until opaque and cooked through. 5-6 minutes. OR, grill on the BBQ until opaque and cooked through. 

6. to assemble layer on warm tortillas: slaw, shrimp, chopped tomato, pineapple, cilantro salsa, jalapeños, cheese, chopped cilantro.