INGREDIENTS
2 tbsp
vegetable oil
1 lb
shrimp, peeled, deveined and tails removed
1 tbsp
minced garlic
8 oz
sliced mushrooms
1
medium carrot, shredded
1/2 cup
chopped green onions
6 cups
shredded Napa cabbage
1/4 cup
low-sodium soy sauce
2 tbsp
water
4 tsp
cornstarch
2 tsp
sriracha
8
taco sized flour tortillas
hoisin sauce and fresh cilantro, for serving