August 9, 2020


Happy August! It's wild to think that we are about to face month SIX of quarantine. If I had to quickly sum up each month, this is what I'd say.

Month one - two: As I'm sure was the case for everyone, the start of quarantine was rough. I thought time would pass by really slowly. 

Month three: I felt like I was getting into a rhythm. But then everything kept changing as we stepped through each phase.

Month four - five: Life got crazy as people were adjusting to the "new normal" and cases of COVID kept climbing.

We will see what month six brings! But one thing that remained the same throughout quarantine life was how much more cooking I was able to do. And my love for tacos and seafood never waned.

I've made many variations of tacos throughout this season, and the newest variation is one of my favorites because it incorporates shrimp. I'm excited to collaborate with Gorton's Shrimp since their products are delicious. Plus, they are often a freezer staple in my house because they make food prep super simple!*

Gorton's shrimp is great to keep in your freezer since it's preserved for freshness. I can easily cook up a smaller portion of the package for a snack or a larger portion for a shared meal. Lately I've also been focusing on eating foods that are filled with goodness. Gorton's Shrimp is filled with protein, vitamins and minerals for immunity boosting. Plus, it's non-GMO!

This shrimp taco recipe is perfect on a summer day! It's topped with mango salsa and sriracha sauce for a sweet and spicy kick.


Serves 2 people


  • Flour/Corn tortillas
  • 1 cup shredded cabbage/lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup diced mango
  • 1/4 small red onion, diced
  • 1 jalapeño, diced into small pieces
  • Lime juice
  • Small bunch of cilantro, minced
  • 1 ripe avocado, sliced/diced
  • Gorton's Popcorn Shrimp
  • 1/4 cup sour cream
  • 1 Tbsp Sriracha
  1. Prepare Gorton's Popcorn Shrimp as directed on package.
  2. In a small bowl, make salsa by combining tomatoes, mango, red onion, jalapeño, cilantro and lime juice.
  3. In another small bowl, make Sriracha sauce by combining sour cream and Sriracha.
  4. Warm tortillas over the stove until browned.
  5. Top tortillas with cabbage/lettuce, salsa, avocados, as much shrimp as desired, then drizzle on Sriracha sauce. 
  6. Add a squeeze of lime and enjoy!
Let me know what you think of this recipe if you try it!
*Sponsored by: Gorton's Shrimp

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