In a large bowl, whisk the sesame salad dressing, orange and lime juices, yogurt, poppy seeds, salt and pepper. Add cabbage and tomatoes; mix well to combine. Set aside.
Heat the olive oil in a large skillet over medium heat. Cook shrimp until opaque, approximately 3 minutes. Remove from heat and add cooked shrimp to the cabbage mixture; gently toss to combine. Divide mixture evenly amongst eight corn tortillas. Top with cilantro and peanuts.
Courtesy of San-J International, Inc. for recipe and photograph.