Shrimp & Vegetable Tacos

Step 1: To marinate the shrimp: season shrimp with 3/4 teaspoon salt. IN a skillet over high heat heat 2 tablespoons of the oil; sear shrimp on each side and then transfer to a heatproof bowl and set aside.

Step 2: Lower the heat to medium; wipe out pan and add remaining oil (2 tablespoons) and heat until shimmering; add garlic and cook, stirring for 30 seconds and then stir in the chili powder and cook for another 15 seconds. Stir in the vinegar, juices, tequila, lime zest, sugar, paprika, jalapeño and 1 teaspoon salt and bring to a boil. Take off heat and cool; reserve 1/4 cup of the marinade. Pour remainder over the shrimp. Refrigerate for at least 4 hours or overnight.

Step 3: To marinate the vegetables: in a saucepan heat the reserved marinade until warm. In a bowl combine and vegetables (radishes - onion); toss with the marinade and let sit at room temperature for 1-4 hours before serving.

Step 4: To serve: let the shrimp sit at room temperature for 45 minutes and then remove shrimp from marinade and transfer to a serving dish.

Step 5: Put the marinated vegetables, avocado, mango, cilantro and lime wedges in separate serving bowls. Heat tortillas according to package directions.

Step 6: Serve and let everyone assemble their own tacos with their choice of toppings.