• Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Cut the shellfish in half crosswise or coarsely chop.
• Set aside half the mojo marinade for the sauce.

In a medium bowl, toss the shellfish with half the mojo marinade. Let stand while you prepare the slaw and the tortillas.

• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

In a medium bowl, toss together the cabbage, carrots, lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Remove 6 [12] tortillas from the package; save the rest for another use.

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the 6 [12] tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt (see Chef’s Tip). Add more oil between batches if needed. Wipe out the pan.

• Rinse the black beans.
• Scrape off any seeds from the roasted red peppers; thinly slice the peppers.

In the same pan used for the tortillas, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shellfish and marinade and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp, and 2 to 4 minutes for scallops. Using a slotted spoon, transfer the shellfish to a clean medium bowl.
Add the beans and remaining mojo marinade to the pan and bring to a boil, then reduce to a vigorous simmer. Add the roasted red peppers and cook, stirring occasionally, until the bean mixture has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the tortillas to individual plates and top with the bean mixture and shellfish. Serve with the slaw and lime wedges.