• PREP TIME: 15 mins
  • COOK TIME: 10 mins
  • TOTAL TIME: 25 mins


4 Whole wheat tortillas

6 peeled, Thawed and deveined shrimp

½ Avocado

½ Lime

2 cup Brown rice

1 cup Diced red, green and yellow peppers

1 ½ cup Sunshine Spinach Formaggio sauce


Pour a cup of Sunshine Spinach Formaggio sauce into a pan. Heat until it begins to bubble. Place thawed shrimp in sauce and let cook for 4-5 minutes. Baste the shrimp with the sauce until a glaze begins to form. Let shrimp marinate in the sauce and collect its flavor.

While shrimp is cooking, cut an avocado in half and cut one side into slices, dice peppers, cut limes into quarters, chop cilantro and chop cabbage.

Lay out fresh whole wheat tacos. Add brown rice. Add extra Sunshine Spinach Formaggio sauce to rice for extra flavor if desired. Add peppers, shrimp, and avocado. Garnish with cilantro and red cabbage. Squeeze fresh lime on top of the entire dish.

Plate with extra slices of lime. Serve as open-face tacos to showcase the beautiful ingredients.

We are constantly inspired by food from other cultures. That’s why so many of our recipes have a Latin twist to them or are inspired by dishes from Spain, Central, and South America. We’ve found that our sauces are the perfect blend of ingredients to accent Hispanic dishes.

For this Sunshine recipe, we headed south-of-the-border for our take on a Mexican classic. We love the combination of seafood and all-natural ingredients, all on a traditional fresh flour tortilla. By marinating the protein of the recipe in our sauce to create pockets of flavor in the taco that explode in your mouth.

Follow along to see how we shined a ray of Sunshine on an already brilliant dish!