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Sweet and Sour Shrimp Tacos

Name: Sweet and Sour Shrimp Tacos
Prep time: 15 min
Total time: 20 min
Cuisine: Entrees
Ingredients: ¼ cup rice wine vinegar; ¼ cup Splenda® Monk Fruit Granulated Sweetener; 2 tablespoons sugar-free ketchup; 2 teaspoons low-sodium soy sauce; 2 teaspoons cornstarch; ½ teaspoon olive oil; 1 pound medium shrimp, peeled and deveined; 8 (6-inch) corn tortillas, lightly charred; 1 cup shredded purple cabbage; ¼ cup crumbled queso fresco; 1 medium avocado, halved, pitted and thinly sliced

Makes 8 servings Calories 160 Prep Time 15 minutes Total Time 20 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

¼ cup rice wine vinegar

¼ cup Splenda® Monk Fruit Granulated Sweetener

2 tablespoons sugar-free ketchup

2 teaspoons low-sodium soy sauce

2 teaspoons cornstarch

½ teaspoon olive oil

1 pound medium shrimp, peeled and deveined

8 (6-inch) corn tortillas, lightly charred

1 cup shredded purple cabbage

¼ cup crumbled queso fresco

1 medium avocado, halved, pitted and thinly sliced

Nutrition Info Per Serving

Serving Size: 1 taco

Calories	160
Total Fat	6g
Saturated Fat	1g
Cholesterol	75mg
Sodium	440mg
Total Carbs	23g
Dietary Fiber	2g
Sugars	1g
Added Sugars	0g
Protein	10g

Instructions

In a small bowl, whisk vinegar, Splenda Monk Fruit Sweetener, ketchup, soy sauce and cornstarch together until combined.
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.
Top tortillas with cooked shrimp, cabbage, queso fresco and avocado. Serve and enjoy.