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Sweet and Sour Shrimp TacosSweet and Sour Shrimp Tacos
Sweet and Sour Shrimp Tacos
Sweet and Sour Shrimp Tacos
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Recipe - The Fairway Market Corporate
SweetandSourShrimpTacos.jpg
Sweet and Sour Shrimp Tacos
Prep Time15 Minutes
Servings1
Cook Time5 Minutes
Calories160
Ingredients
1/4 cup rice wine vinegar
1/4 cup Splenda® Monk Fruit Sweetener
2 tbs sugar-free ketchup
2 tsp low-sodium soy sauce
2 tsp cornstarch
1/2 tsp olive oil
1 lb medium shrimp, peeled and deveined
8 (6-inch) corn tortillas, lightly charred
1 cup shredded purple cabbage
1/4 cup crumbled queso fresco
1 medium avocado, halved, pitted and thinly sliced
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.

 

Nutritional Information
  • 6 g Total Fat
  • 75 mg Cholesterol
  • 440 mg Sodium
  • 10 mg Protein
15 minutes
Prep Time
5 minutes
Cook Time
1
Servings
160
Calories

Shop Ingredients

Makes 1 servings
1/4 cup rice wine vinegar
Mizkan Nakano Natural Mild & Mellow Rice Vinegar, 12 fl oz
Mizkan Nakano Natural Mild & Mellow Rice Vinegar, 12 fl oz
$4.09$0.34/fl oz
1/4 cup Splenda® Monk Fruit Sweetener
Not Available
2 tbs sugar-free ketchup
Wholesome Pantry Organic Tomato Ketchup, 20 oz
Wholesome Pantry Organic Tomato Ketchup, 20 oz
$3.49$0.17/oz
2 tsp low-sodium soy sauce
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
$3.29$0.33/fl oz
2 tsp cornstarch
Davis Corn Starch, 6.5 oz
Davis Corn Starch, 6.5 oz
$3.49$0.54/oz
1/2 tsp olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$38.99$0.57/fl oz
1 lb medium shrimp, peeled and deveined
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
$31.98$15.99/lb
8 (6-inch) corn tortillas, lightly charred
La Banderita White Corn Tortillas, 30 count, 24.9 oz
La Banderita White Corn Tortillas, 30 count, 24.9 oz
$2.69$0.10/oz
1 cup shredded purple cabbage
Organic Red Cabbage, 1 ct, 3.5 pound
Organic Red Cabbage, 1 ct, 3.5 pound
$8.72 avg/ea$2.49/lb
1/4 cup crumbled queso fresco
Tostitos Medium Queso Blanco Dip, 15 oz
Tostitos Medium Queso Blanco Dip, 15 oz
On Sale! Limit 4
$4.49 was $4.99$0.30/oz
1 medium avocado, halved, pitted and thinly sliced
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$2.99

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.