Today, we celebrate National Taco Day! According to National Day Calendar, this tradition dates back to the 1960s, when an annual Taco Day celebration began in San Antonio in May as a lead-up to Cinco de Mayo. National Taco Day faded in popularity until 2009, when the date shifted to Oct. 4 after businesses got together to set aside a special day for this delicious treat with its seemingly endless combinations.

Just last year, National Taco Day was officially moved to the first Tuesday in October so it would always fall on Taco Tuesday. Here's a fun, healthier recipe for your Taco Tuesday festivities, using an air fryer or a skillet.

INGREDIENTS

Shrimp

• 24 jumbo shrimp, peeled and deveined, about 16 ounces total
  
  
• 2 cloves garlic, minced
  
  
• ½ teaspoon seasoning salt
  
  
• 8 corn tortillas, or flour tortillas if you prefer

Slaw

• 2 cups green or red cabbage, shredded
  
  
• ½ small red onion, thinly sliced
  
  
• 1 small jalapeno, thinly sliced
  
  
• 1 lime, juiced
  
  
• ¼ teaspoon kosher salt
  
  
• 2 tablespoons cilantro, chopped, plus more for garnish

Shrimp Taco Sauce

• 3 tablespoons mayonnaise
  
  
• 3 tablespoons Greek yogurt or sour cream
  
  
• 1 tablespoon lime juice
  
  
• 1 tablespoon sriracha, or Louisiana style hot pepper sauce

INSTRUCTIONS:

1. Prepare the shrimp taco sauce by mixing mayonnaise, sour cream, lime juice and hot sauce in a small bowl, adding a few drops of water if needed to thin it out to drizzle. Set aside or transfer to a squeeze bottle.

2. Prepare the slaw by combining the cabbage, onion, jalapeno, lime juice and cilantro in a large bowl. Cover and chill.

3. Drizzle shrimp with oil to coat it. Season it with garlic and seasoning salt.

4. To cook the shrimp in an air fryer, preheat the air fryer to 360 F. Cook the shrimp for 5 to 6 minutes, shaking the basket halfway through, until the shrimp is thoroughly cooked. To cook the shrimp in a large skillet instead, divide it into two batches. Cook it over medium-high heat for about 1-2 minutes on each side, until opaque and cooked through.

5. Char the tortillas on an open flame or skillet for about 30 seconds and set aside.

6. To serve, place ¼ cup slaw on each tortilla, top each with 3 shrimp, then drizzle with the spicy sauce and garnish with cilantro.

Makes 4 servings.

Nutrition facts (per serving):
Calories: 288; Fat: 10.5g; Carbs: 28.5g; Protein: 20g

Recipe Card for Shrimp Tacos With Spicy Sauce

Sources:
National Day Calendar
skinnytaste.com