Place shrimp in a bowl with blackening spice, tequila and lime juice. Mix well and let sit in the fridge for 30 minutes.

In another bowl, whisk together ¼ cup lime juice, ¼ cup agave nectar and 2 tablespoons fresh chopped cilantro. Add shredded slaw mix to the lime juice mixture and toss until well combined. Add salt to taste.

Next, take ½ peeled red onion and thinly slice, place in a small bowl and add ½ cup lime juice to get a quick pickling on them.

In a large skillet add 2 tablespoons olive oil over medium to medium-high heat. Add shrimp and let cook for 1 to 2 minutes per side, just until they are opaque and cooked all the way through, using tongs to flip. Once cooked, remove from the pan and place in tortillas along with the slaw and pickled onions. For an extra kick, garnish with sliced jalapenos.