Mix together tequila, cumin, paprika, garlic, cayenne pepper (optional) together with shrimp and marinate for at least 20 minutes. Place saute pan on medium heat with coconut oil, once hot, pour shrimp and marinade directly into the saute pan. Cook until shrimp is pink (about 2-3 minutes) and while shrimp is in saute pan squeeze fresh lime over the top and stir. Remove from heat.
For the Cilantro Cream Sauce, mix all ingredients together and chill for at least 2 hours to enhance flavor.
Place shrimp on warm tortilla and garnish with cabbage, red peppers, fresh green onions, cilantro, feta cheese with a drizzle of the cilantro cream sauce.