Grilled Chorizo Sliders with Mango-Jicama Slaw

Preheat grill to medium heat. Combine jicama, cabbage and mango in a medium bowl. Combine olive oil, lime juice, garlic, honey, oregano, sea salt and black pepper in a small bowl. Whisk to combine. Add to jicama, cabbage and mango and toss to mix well. Set aside. Place Reynaldo’s Grillers on grill. Do not remove casing. Turn grillers frequently until cooked through and internal temperature reaches 165°F. Remove from heat and transfer to a cutting board. Slice grillers into 1/2-inch slices. Place slices on bottom half of slider bun. Top with mango-jicama slaw, cover with top half of slider and serve.