Cashew Cream Cheese Drizzle:

• Drain the cashews and place them in a blender pitcher. Add all the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.

Spicy Nut & Seed Crumble:

• Make the spicy nut + seed crumble: throw all the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.

Grilled Shrimp:

• Toss the shrimp with the EVOO, lime juice and seasoning. Prepare your gas or charcoal grill to medium high heat. Place the shrimp on the grill over medium high heat and grill for about 2-3 minutes on each side until the shrimp are fully pink. Remove the shrimp from the grill and set aside. Can be made ahead. Place on platter for taco night.

Grilled Chicken:

• Combine the EVOO, chopped chipotle pepper in adobo and seasoning in a small bowl and stir to combine.
• Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least 1 hour.
• Heat an indoor or outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite sized pieces and place on the platter for taco night. Can be made ahead.

Grilled Steak:

• Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
• Heat a grill over medium high heat. Remove the steak from the marinade and generously season with sea salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and place on platter for taco night. Can be made ahead.

To Arrange:

• Arrange the toppings in various small bowls and DIY your own adventure!

*Pico de Gallo

• 1 1/2 pounds ripe tomatoes, diced
• 1/2 large white onion, finely diced (about 3/4 cup)
• 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
• 1/2 cup cilantro leaves, finely chopped
• 1 Tbsp. fresh lime juice
• Kosher salt

Mix all together and enjoy!