15-Min Honey Habanero Shrimp Tacos

Meanwhile, in a bowl, combine the sour cream and as much of the remaining spice blend as you'd like; season with salt and pepper. In a separate bowl, combine the diced orange(s), sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the cabbage and carrots, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper. Stir to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked shrimp and pepper(s), spiced sour cream, and orange salsa. Serve the tacos with the cabbage slaw on the side. Garnish with the sliced green tops of the scallions and cilantro (picking the leaves off the stems and tearing into pieces just before adding). Serve the remaining lime wedges on the side. Enjoy!