For the topping: Toss together the carrots, daikon and jalapenos in a bowl. Set aside.
Bring a pot of water to boil. Add the vegetables and let boil for 2 minutes. Remove from the heat and drop into a bowl of ice water to stop the cooking. Mix together the orange juice, lime juice, vinegar and sugar, add the vegetables and refrigerate for 30 minutes to 1 hour.
For the sauce: Combine the scallions, soy sauce, corn oil, sherry, vinegar, ginger, sugar, garlic and 2 tablespoons water in a large skillet over medium heat. Simmer until the marinade starts to bubble. Mix in the cornstarch, a little at a time, whisking to prevent any lumps.
For the tacos: Rinse the shrimp under cold water and pat dry. Add to the skillet with the marinade and simmer until cooked through, 3 to 4 minutes.
Cover the tortillas with a damp towel and microwave on high for 15 to 20 seconds.
Spoon the shrimp and sauce onto the tortillas and add the vegetable topping. Top with cilantro and an orange slice.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.