Shrimp Tacos with Citrus Slaw

This was taken from Real Simple Magazine.  I made a few changes.  I bought a bag of shredded cabbage, omitted the jalapeno (I didn't have it on hand), added about 3 tablespoons of sugar to the slaw, and sauteed the shrimp in butter with a creole seasoning.

Ingredients

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons 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 jalapeño, seeded and chopped
• 1 tablespoon olive oil
• 1 pound peeled and deveined medium shrimp
• 8 small flour tortillas, warmed

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
3. Meanwhile, heat the oil in a large skillet over medium-high heat.
4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
5. Serve the shrimp with the tortillas and the slaw.