Recipe: Spicy Shrimp Tacos



  • 1lb shrimp, uncooked, peeled, deveined, tails removed 
  • 1 tsp dark chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp garlic, minced (or ½ tsp garlic powder)
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp avocado oil


  • 1 medium avocado, seed removed and flesh scooped out
  • ½ cup cilantro
  • 1 jalapeño, seeds removed (optional) 
  • 1 teaspoon garlic powder 
  • 2 limes, juiced (3 tbsp)
  • ½ cup plain greek yogurt
  • 3 tbsp avocado oil
  • 3 tbsp water
  • ½ tsp kosher salt


  • 1 cup shredded green or purple  cabbage
  • 8-10 small flour or corn tortillas.
  • Fresh Cilantro
  • Lime Wedges



  1. Combine all ingredients for marinade, reserving one tbsp oil, add shrimp making sure to coat, place in fridge for 30 minutes. 


  1. Combine ingredients in blender or food processor blend until smooth and creamy.


  1. Preheat cast iron skillet over medium/high heat 
  2. Add 1 tbsp oil to pan, place the shrimp in a single layer into the skillet.  Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get nice color on each side. 

Assemble the Tacos

  1. Warm corn or flour tortillas according to package instructions
  2. Lay tortillas plate or place in a taco holder stand
  3. Add a few spoons of the cabbage
  4. Add a few shrimp
  5. Spoon avocado crema over the top of the shrimp.
  6. Garnish with fresh cilantro, serve with lime wedges.

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski

Recipe: Balsamic Roasted Brussel Sprouts


  • 1 pound fresh Brussels sprouts
  • 1.5 tablespoon olive oil
  • 3 tablespoon balsamic vinegar, divided
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 450°F.
  2. Clean Brussel sprouts in water and trim tough ends and cut in half.
  3. In a small bowl, whisk together oil, half the balsamic vinegar, garlic, salt, and pepper. 
  4. Spread the sprouts out evenly over a pan. Drizzle the oil mixture over the sprouts, and toss to evenly coat.  Spread back into an even layer.
  5. Roast for 20-25 minutes or until the sprouts tender with a crisp outside.  Remove from oven.
  6. Drizzle with the remaining vinegar, and sprinkle with salt to taste.

Ohio Studio: 5412 N Nissen Rd, Martin, OH 43445 ~ Detroit Studio: 425 Eureka Rd, Wyandotte, MI 48192
ph: 419-343-1031 ~ ph: 313-989-4063