Marinate the shrimp
Season the shrimp with 3/4 tsp. salt. Heat 2 Tbs. of the oil in a 12-inch skillet over high heat until shimmering. Working in batches, sear the shrimp on each side, about 30 seconds per side. Transfer to a heatproof bowl and set aside.
Lower the heat to medium, wipe out the pan, add the remaining 2 Tbs. oil, and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds, then stir in the chili powder and cook for about 15 seconds. Add the vinegar, orange juice, tequila, lime juice and zest, sugar, paprika, jalapeño, and 1 tsp. salt, and bring to a boil. Take off the heat and cool until just warm. Reserve 1/4 cup of the marinade and pour the rest over the shrimp. Refrigerate at least 4 hours and up to overnight.
Marinate the vegetables
In a small saucepan, gently heat the reserved marinade until warm. In a medium bowl, combine the radishes, carrot, yellow pepper, and onion. Toss with the marinade, and let sit at room temperature for 1 to 4 hours before serving.
Let the shrimp sit at room temperature for about 45 minutes. Remove the shrimp from the marinade and transfer to a small serving dish.
Put the marinated vegetables, avocado, mango, cilantro leaves, and lime wedges in separate small serving bowls. Heat the tortillas according to package directions.
Serve family-style, letting everyone assemble their own tacos with their choice of toppings.
nutrition information (per serving):
630, Fat Calories
23, Saturated Fat
3.5, Polyunsaturated Fat
4, Monounsaturated Fat
Photo: Scott Phillips