In a large bowl, combine the coleslaw ingredients. In a separate bowl whisk all the dressing ingredients. Pour dressing over the coleslaw a bit at a time until all the cabbage is coated, but not soaked. Set in refrigerator until ready to use.
Heat the olive oil in a large skillet. When hot add the garlic, parsley, and shrimp. Sauté for 5 minutes. Add the lime juice, tequila, and liqueur; continue cooking for 3 – 4 minutes, or until the shrimp is pink in color. Stir in the butter and stir until melted. Remove from heat.
Spoon tacos into a floured tortilla shell, top with the coleslaw mix, and enjoy!