1. In a small bowl, whisk vinegar, Splenda Monk Fruit Sweetener, ketchup, soy sauce and cornstarch together until combined.
2. Heat oil in large skillet or wok over medium-high heat until it just begins to smoke. Add shrimp and cook, stirring occasionally for 1 minute. Stir in vinegar mixture and cook until sauce thickens and shrimp is fully cooked, about 2-3 minutes.
3. Top tortillas with cooked shrimp, cabbage, queso fresco and avocado. Serve and enjoy.
- 6 g Total Fat
- 75 mg Cholesterol
- 440 mg Sodium
- 10 mg Protein
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Nutritional Information
- 6 g Total Fat
- 75 mg Cholesterol
- 440 mg Sodium
- 10 mg Protein
Directions
1. In a small bowl, whisk vinegar, Splenda Monk Fruit Sweetener, ketchup, soy sauce and cornstarch together until combined.
2. Heat oil in large skillet or wok over medium-high heat until it just begins to smoke. Add shrimp and cook, stirring occasionally for 1 minute. Stir in vinegar mixture and cook until sauce thickens and shrimp is fully cooked, about 2-3 minutes.
3. Top tortillas with cooked shrimp, cabbage, queso fresco and avocado. Serve and enjoy.