Shrimp Tacos with Citrus Cabbage Slaw

This recipe is from Real Simple magazine. They have some great, really easy recipes every month. I think most are available online at realsimple.com. (Picture via Real Simple, my picture didn't look very appealing!)

1/4 c. fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. sour cream (or plain yogurt)
Salt and pepper
1/4 small cabbage, shredded
1 c. corn kernels (from 1-2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped (I used WAY less, maybe 1/4 of one pepper)
1 Tbs. olive oil
1 lb. peeped, deveined shrimp
8 small flour tortillas, warmed

1. 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.
2. 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. (I used the precooked shrimp. Just heat those through, but don't cook for more than a minute or so or they will get rubbery.)
3. Serve the shrimp with the totillas and the slaw.

I've made this recipe probably four times in the last couple of months. It's really fast and healthy. One of my new favorites!