Cook chorizo: Heat oil in a large, non-stick skillet over moderate heat. Add chorizo and cook, stirring occasionally, until golden and crispy. Drain all but about a tablespoon of the oil. Add honey and sherry and allow to reduce, stirring constantly. Remove chorizo to a bowl with a slotted spoon, leaving any remaining oil in the pan.

Make BBQ crema: Mix ingredients in a small bowl and refrigerate until ready to serve.

Make the BBQ guacamole: Pit and peel avocados and place in a medium bowl. Add lime juice and mash together with a fork. Add BBQ sauce, cilantro, soda, garlic and salt and mix well. Set aside.

Make jicama salad: In a medium bowl, mix jicima, red onion, lime zest and juice, cilantro, oil and salt. Toss well to combine.

Make shrimp: Place shrimp and soda in a bowl and let marinate 15 minutes.

Put the pan with chorizo drippings back over moderate heat. If there isn't much oil left, add 1-2 tablespoons of olive oil. Add garlic and sauté until fragrant. Remove shrimp from marinade and add them to the pan with the garlic, reserving the marinade.

Sauté shrimp, stirring occasionally, until pink and almost cooked through (about 3 minutes). Pour in half of reserved marinade and let it come to a boil in the pan. Cook until the soda is reduced and the shrimp are cooked through. Remove shrimp to a bowl with a slotted spoon.

Serve: Warm tortillas according to package directions. For each taco, take a double layer of the warmed tortillas and spread on some BBQ guacamole. Top with shrimp, chorizo and jicama salad. Drizzle some BBQ crema over top. Garnish with lime wedges and enjoy!