Shrimp Tacos with citrus cabbage slaw

If you subscribe to the magazine, Real Simple, this recipe may look familiar. I gave it a try and really liked it. I might use less of the jalepeno pepper next time, just because I don't like too much heat.

1/4 cup fresh orange juice
2 Tbsp fresh lime juice
2 Tbsp sour cream
Kosher salt and black pepper
1/4 small cabbage (8 oz), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 Tbsp olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed

• In a large bowl, whisk the orange and lime juices, sour cream, 1/2 tsp salt, and 1/4 tsp pepper. Add the cabbage, corn, and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 2 to 3 minutes.
• Serve the shrimp with the tortillas and the slaw. I also added a little shredded cheese to my taco.