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Grilled Shrimp Tacos  (Adapted from The Chunky Chef) 
Orange BBQ Pulled Chicken  (Adapted from Fannetastic Food ) 
Ingredients:
Creamy Sriracha Lime Sauce
1/3 cup sour cream
2 tbsp mayo
2 tsp sriracha
Juice of half a lime
Shrimp Tacos
2 lbs peeled and deveined extra 
large shrimp
2 ½ tbsp neutral oil 
1 tsp cumin 
½ tsp turmeric
1 tsp ground coriander
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne
Salt and pepper to taste
Corn or flour tortillas
¼ head of cabbage, shredded
Toppings
½ cup fresh cilantro, chopped
2 fresh jalapeños, seeded and thinly 
sliced
2 large avocados, pitted, peeled, 
and chopped
Lime wedges
Ingredients:
Chicken
4 chicken breasts
2 tbsp Florida orange juice
1 tsp dry mustard
2 tsp smoked paprika
½ tsp chili powder
1 tsp garlic powder
½ tsp salt
BBQ Sauce
1 tsp olive oil
¼ cup red onion, finely chopped
3 cloves garlic, minced
1 six oz jar tomato paste
1 ¼ cup Florida orange juice
3 tbsp red wine vinegar
1 tsp dry mustard
1 tsp smoked paprika
½ tsp chili powder
1 tsp salt
Directions  
Combine all of the sauce ingredients in a mixing bowl. Set aside and 
refrigerate. 
Preheat the grill over medium high. Mix together oil and seasonings, then 
toss shrimp in the mixture until well coated. Thread shrimp onto skewers and 
grill for about 2 minutes each side. 
Remove the shrimp and let them rest while you warm the tortillas. 
Remove shrimp from skewers and assemble your tacos by placing a layer 
of cabbage over a tortilla, followed with a few shrimp and a drizzle of sauce, 
plus other toppings as desired. 
Directions  
Mix 2 tbsp orange juice with seasonings and toss chicken to coat. Heat a 
grill to medium high and grill until cooked through, 15-20 minutes, flipping 
halfway through.
Meanwhile, make the BBQ sauce. Heat olive oil, garlic, and onion in a large 
pot and cook until onion is clear, 4-5 minutes.. Add remaining ingredients, 
mix well, and bring to a boil. Reduce heat and cook until thickened, about 
20 minutes. 
Shred chicken breasts, coat with sauce, and serve.

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