Shrimp Tacos with Citrus Cabbage Slaw

After getting home from vacation and dealing with the issues with our cat, everything had just been so busy so we were in need of a quick meal. I started going through the oodles of recipes I've cut out over the past year and came across this one. Quick and yummy.

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 ounces), 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 teaspoon salt, and 1/4 teaspoon 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 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes. Serve the shrimp with the tortillas and the slaw.