My dad is an amazing cook. The world needs to know this fact. I had to wake up at 7:00 to go to a volleyball tournament almost every weekend when I was a kid, and The only thing to look forward to that early in the morning was my dad’s breakfast. He used to put the most random stuff together and it would always turn out amazing…it baffled me, but I sure didn’t complain!

One of my favorite foods he made was pancakes. He would put oatmeal and one bag of sweet’n’low in the batter. Sounds Weird, I know, but it was Amazingly Delicious! I was visiting him for lunch in between classes a few years ago and he shared his favorite shrimp taco recipe with me. If literally took us 20 minutes to make. anddddd IT’S. SO. GOOD.


How cute are these Taco Holders?


Baja Shrimp Tacos


  • 1 lb. shrimp (cleaned and deveined)
  • 4 tbsp. butter
  • 2 tsp. red pepper flakes (you can add more if you want more spice)
  • 2 cloves garlic (minced)
  • 1 cup chopped cabbage
  • 1 cup chopped tomato
  • 1/2 cup chopped cilantro
  • 2 tbsp. mayo (just enough to coat cabbage)
  • 3 tbsp. cannola oil
  • 5 tortillas
  • *extra garnish- queso fresco and avocado


  1. Add shrimp to a bowl of cold water and let them defrost for 5 minutes.
  2. Melt butter in medium saucepan on low heat and add garlic and red pepper.
  3. Chop cabbage, tomatoes, and cilantro and put in a medium size bowl.
  4. Add shrimp to the pan and cook for about 10 minutes.
  5. Heat oil in medium sauce pan and lightly fry tortillas.
  6. Add mayo to vegetables in medium bowl.
  7. Place cooked shrimp in tortilla and add cabbage topping.
  8. Top with queso fresco and slices of avocado