Marinate the cleaned shrimp in 1 Tbsp of the oil and 1/2 tsp salt for about 10 minutes.

Zest one lime, finely grated, to yield 2 Tbsp. Then squeeze to get 1 Tbsp lime juice. Combine the zest, juice, sour cream, honey, and 1/2 tsp salt.

Heat the remaining oil in a small pan at medium high. Fry each tortilla until golden on both sides. Blot with paper towel to remove excess oil.

Remove all but about 1 Tbsp of the oil from the pan, and add the shrimp. Sauté till starting to brown. Turn, and sauté just a little more. Carefully add the tequila (safest way is to remove pan from stove, add the tequila and return to heat. Remember, this can flame up). Cook briefly, until shrimp are just done.

One by one, spread 1/8 of the sour cream mixture on a tortilla.

Add 1/8 of the avocado.

Add 1/8 of the cabbage

Add 1/8 of the shrimp.

Better yet, cut the shrimp in half, length wise.

Add dollops of reserved sour cream mixture and garnish with minced cilantro.