Shrimp Tacos

Last night we had shrimp tacos. They were so good we will definitely be having them again. I would say that Joe is probably not the hugest fan of shrimp. He will eat it but he would never order it at a restaurant or ask to have it. But he must have complimented this meal a 100 times last night and even called from work today to tell me again how great it was.

The recipe comes from Real Simple.

1/4 cup fresh orange juice (I used store bought)
2 tablespoons fresh lime juice
2 tablespoons sour cream
Kosher salt and black pepper
1/4 small cabbage (8 counces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon 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. (I made my slaw an hour or so in advance and let it sit in the fridge and it was great.)

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.