Citrus Shrimp Tacos

We both loved this fresh, summer recipe from Pinterest.  I was wondering if Derrick would like it or not, and he loved it.  We will definitely be making it again.  The slaw that goes with it has a really good citrus flavor.  Instead of shredding a cabbage, I ended up buying a bag of slaw (from the bagged salad section) because it was on sale and cheaper than buying a cabbage.  Next time I would like to grill the corn and shrimp for more flavor.  Whenever we make soft tacos, we heat the tortillas on a tortilla pan we "borrowed" from our friend Bartlow.  It really transforms store bought tortillas and makes them taste homemade and fresh.  I think you could warm them similarly in a regular pan on high heat, flipping the tortilla back and forth until it bubbles.

Speaking of Mexican food, this summer I planted cilantro and tomatoes and want to make homemade salsa when the tomatoes are ready.  The kinds of salsas that Derrick and I prefer have a fire-roasted flavor.  If you have any suggestions on how to make homemade salsa that way, please let me know!  Thanks!

Ingredients
1/4 cup fresh orange juice (I used the juice of one orange)
2 tablespoons fresh lime juice (I used the juice of one lime)
2 tablespoons sour cream (I used more like 4 tablespoons)
salt
pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1-2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped (Next time I will not seed it) and juice
1-2 tablespoons olive oil
1 pound peeled and deveined medium shrimp
8 soft taco sized flour tortillas, warmed

In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  I also added some jalapeno juice.

Add the cabbage, corn, and jalapeno and toss to combine.  Let sit, tossing occasionally, for 10 minutes.

Heat the oil in a medium skilled over medium-high heat.

Season the shrimp with salt and pepper.  Cook until opaque throughout, 2-3 minutes.

Serve the shrimp with the tortillas and the slaw.