For chorizo:

• 1 tablespoon olive oil
• 1 (7.9-ounce) package Spanish Chorizo Picante, sliced in half lengthwise, then into 1/4-inch semi-circles
• 1 tablespoon honey
• 1 tablespoon sherry wine

For BBQ crema:

• 1/2 cup sour cream
• 2 tablespoons spicy BBQ sauce
• 1 tablespoon cilantro, chopped

For BBQ guacamole:

• 2 ripe avocados
• 1 tablespoon fresh lime juice
• 1 tablespoon spicy BBQ sauce
• 1 tablespoon cilantro, chopped
• 1 tablespoon prickly pear soda
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt

For jicama salad:

• 2 cups jicama, diced small
• 2 tablespoons red onion, thinly sliced
• 1 teaspoon fresh lime zest
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon cilantro, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For shrimp:

• 1 pound small shrimp, peeled and deveined
• 1/2 cup prickly pear soda
• 2 tablespoons olive oil
• 2 cloves garlic, minced

For serving:

• 8 corn tortillas
• Lime wedges