n n n n In large bowl, toss shrimp and cubed chicken with 2 tablespoons of taco seasoning from the Old El Paso Stand ‘N Stuff Taco Dinner Kit, juice from 1 lime and 2 tablespoons of olive oil. Reserve rest of seasoning.n n n n Skewer shrimp and chicken, but keep meats separate on their own skewers.n n n n Preheat a grill over high heat. Once grill has reached 600 degrees for 5 minutes, reduce heat to medium and place skewers on grill. Cook shrimp for about 2 minutes on each side until they turn pink and are cooked through.n n n n Continue cooking chicken, rotating every few minutes until it reaches an internal temp of 165.n n n n Remove from grill and let rest.n n n n Place mini taco boats and corn shells on a baking pan and heat at 350 for about 4-5 minutes. (Flip boats over half way through and cook until golden brown.)n n n n To make sauce, mix sour cream with juice from 1 lime, the rest of the taco seasoning and the taco sauce.n n n n To assemble tacos, place cabbage in bottom of the taco boats, top with shrimp, pineapple salsa and cotija cheese. Drizzle with sauce.n n n n For chicken tacos, place cabbage in bottom of corn shell, add chicken; top with pineapple salsa, sauce and cotija cheese.n n nnn n  n n EASY PINEAPPLE SALSAn n n n Dice red pepper and red onion same size (or smaller) as pineapple.n n n n Finely chop jalapeno and cilantro.n n n n Pour into bowl; toss with lime juice and salt.n n nnn  n