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Shrimp Rainbow Tacos

Growing up in my house tacos meant family meal and I loved it! I knew we were going to have an interactive dinner because we would prepare our own tacos, which of course was totally up my ally. I adored being in the kitchen at a young age, yes of course to learn but to taste and see what those smells were turning into. We didn't have shrimp tacos usually this is my take on the memories, it was typical ground beef with refried beans and cheese. Don't get me wrong I still love tacos that way, but I wanted to recreate the feeling of the meal and not necessarily the meal itself. Sometimes when we eat it is for the company, the conversation, and the ambiance, and not for the meal itself. Of course it helps when the meal is delicious, but what I am trying to say is that sometimes the meal means more because of the symbolic meaning behind it. 

I studied Gastronomy for my Masters and one of the reasons I studied this area was because I am intrigued by the way people interact with food, how cultures create their recipes, the symbolic meaning food has in daily life and for ceremonial reasons. Food in my eyes is so much more than just nutrition. It is a vital part of who we are. If we look at our personal food history it tells a story. When we look at a cultures food history it tells a story. That is fascinating! For me tacos tell the story of uninterrupted family time at the kitchen table, sharing our day with one another, and the intimate feeling of connecting through food. 


Yields 4 servings of 2 tacos 

Time 20-30 minutes


3/4 -1 lb shrimp - peeled and deveined

2 teaspoons chili or chipotle powder 

1/2 cup sliced yellow onion 

Yellow, Green, and Red Bell Pepper -sliced 

1/2 cup red cabbage -sliced 

Olive oil

Salt + Pepper

Corn Tortillas 


Garnishes: Sour Cream, Lime, Cilantro, Jalapeno...


1. Season the shrimp with salt, pepper, and either chili or chipotle powder. Mix and let that sit while you prep the vegetables. 

2. In a large skillet pan heat olive oil in the pan over medium heat. Add the bell peppers and a pinch of salt. Let this cook for about 3-5 minutes. Then remove the bell peppers and place them in a bowl to use when assembling the tacos. Then add the onions and a pinch of salt. Let the onions cook for about 5-7 minutes. You want them to sweat out their moisture. Remove them from the pan and place in a bowl like the bell peppers. 

3. Slice the purple cabbage and place it in bowl for taco assembly. 

4. In the same skillet pan heat more olive oil, about 3-4 tablespoons. Add the shrimp and let them cook until they curl and turn pink. Turn the heat off and squeeze fresh lime over the shrimp. Doing this when the shrimp are still hot allows the lime to be absorbed better. Remove and place in a bowl as well. 

5. Heat up the corn tortillas by placing them either on a clean skillet pan or in the microwave with damn paper towel. 

6. Assemble the tacos and enjoy!

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