1/4 cup lime juice, from about 1 1/2 limes
1 to 2 ounces blanco tequila
1 jalapeno, stemmed and finely minced
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1 pound medium shrimp, peeled and deveined
2 cups shredded red cabbage
2 scallions, root ends trimmed away and chopped
1 poblano pepper, stemmed and thinly sliced (optional)
2 tablespoons fresh orange juice
1/4 cup chopped, fresh cilantro
8 corn tortillas, warmed

Tajin (a blend of dried chilies, lime and salt stocked in Mexican grocers or supermarkets' ethnic aisles), or chili powder

Mix together the lime juice, tequila, jalapeno, 1 tablespoon of the olive oil and 1/4 teaspoon of the salt; reserve one-third separately. Pour remainder into a zip-close bag with the shrimp. Allow to marinate for 10 to 15 minutes.

Meanwhile, in a bowl, combine the cabbage, scallions and poblano, if using. Add the orange juice, cilantro and remaining olive oil and salt. Toss to combine.

Drain shrimp, discarding marinade. Thread onto skewers and grill over medium heat, turning once and brushing with reserved marinade, for 5 to 6 minutes total. Serve in the tortillas topped with slaw and the Tajin or chili powder.

Makes 4 servings.