Place shrimp in a hot, oiled pan and season with salt and pepper. Stir and allow to cook for about 2 minutes, until shrimp begins to turn pink. Once shrimp is beginning to turn pink, add tequila and lime juice.
Warm corn tortillas in a skillet, over the open flame, in the oven or in the microwave. Add a handful of broccoli-lime slaw (about ¼ cup) to each corn tortilla. Add shrimp on each taco, on top of the slaw. Serve immediately.