Makes: 8 tacos

Instructions for pan frying:

1. In a large bowl, whisk together the Tropicana Orange Juice, garlic, soy sauce, honey, and salt & pepper to taste. Add in the shrimp and toss to combine, making sure that all the shrimp is coated with the sauce. 
2. In a large skillet, heat the oil over medium heat. Once hot, add in the shrimp, working in 2 batches if needed, and cook for 2-3 minutes, until browned. Flip and cook for an additional 1-2 minutes, until the shrimp turn white and begin to curl in. Remove from heat. 
3. To assemble the tacos, add a serving of red cabbage and tomatoes to each tortilla, followed by 4-5 shrimp. Top with cilantro and crumbled feta. Garnish with lime wedges and sliced avocado, if desired, and enjoy.

Instructions For Grilling:

1. In a large bowl, whisk together Tropicana Orange Juice, minced garlic, soy sauce, honey, and salt & pepper to taste. Add the shrimp and toss to ensure all shrimp are coated with the marinade. Let it marinate for about 15-20 minutes. 
2. Preheat the grill to medium-high heat. 
3. Thread the marinated shrimp onto skewers, if using wooden skewers, remember to soak them in water for about 15 minutes to prevent burning. 
4. Place the shrimp skewers on the preheated grill. Grill for 2-3 minutes on each side or until they turn pink and slightly charred. Remove from the grill and set aside. 
5. To assemble the tacos, add a serving of red cabbage and tomatoes to each tortilla, followed by 4-5 shrimp. Top with cilantro and crumbled feta. Garnish with lime wedges and sliced avocado, if desired, and enjoy. 
6. Optional: Warm the tortillas on the grill for about 30 seconds on each side.