Tequila Mussels

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1 tablespoon olive oil

1 small onion, peeled and thinly sliced

1/2 red bell pepper, seeded and thinly sliced

1/2 yellow bell pepper, seeded and thinly sliced

1 cup thinly sliced jicama

Salt

Freshly ground black pepper

1/2 cup tequila

1 cup tomatoes, peeled, seeded, small diced

2 cups shrimp or seafood stock

1/2 cup coconut milk

2 dozen fresh mussels, cleaned and debeared

1/4 cup finely chopped fresh cilantro

8 small corn tortillas, cut into thin strips

Creole seasoning