National Taco Day

Okay… in all fairness, today is also National Cinnamon Bun Day. However, just thinking about the sugar made my teeth ache, and focusing on the yumminess made me want to eat 2 or 3…. Warm and toasty with a nice drizzle of light icing. So, I am displaying a rare moment of restraint and opting for National Taco Day.

Eat them in a crispy corn shell… or a soft flour tortilla… or even a folded, rich, cheesy chaffle. Tacos deliver a fun way to eat what otherwise could be a mere sandwich. What?!? Not happening!

Tacos are often filled with shredded lettuce, finely diced tomato, salsa, shredded Jack cheese, guacamole (or diced or sliced avocado), and sour cream, along with some protein… from sliced steak or seasoned ground beef to spicy shredded chicken or turkey (great with diced apple in the filling), or even gator nuggets, or sausage. Try one that’s all veggies, if you like, by filling your taco with matchstick-cut slices of zucchini, yellow summer squash, and red sweet pepper, along with thinly sliced sweet onion, guacamole, salsa, and some black beans. Or think totally outside the box and try an apple-cheese taco with shredded cheese and apple slices (and… okay… some crispy bacon).

Hubby’s favorites include ground beef and grilled shrimp. I agree with him on the shrimp. Yummmmm… especially paired with a crunchy slaw. Sooooo…. Surprise, surprise, here’s my Shrimp Tacos recipe.

Shrimp Tacos

1 lb large, raw shrimp, peeled & deveined, sautéed or grilled 3 min, & seasoned to suit your preference

Soft flour or crisp corn taco shells

Filling Mixture

In a bowl, combine:

Kernels from 2 ears of corn (microwaved 2 min) or 1 c frozen kernels, thawed

1 can black beans, drained & rinsed

1 large red tomato, finely diced (omit seeds) (or 1 c finely diced fresh pineapple)

1 c finely shredded purple cabbage

½ – 1 jalapeno pepper, thinly diced (omit seeds), optional

Line 3-4 shrimp in center small soft flour (or crispy corn) tortilla. Top with the filling mixture. Drizzle with sauce, garnish as desired, and serve with salsa & sour cream on the side.


Whisk together:  ½ c mayo, ½ c sour cream (or plain yogurt), 2-3 T lime juice, 1-1½  T sriracha or other hot sauce, dash garlic powder


Mash guacamole till smooth and add a bit of water to get your preferred consistency to drizzle

Garnish ideas: thin slices of fresh radish, diced or sliced avocado, fresh cilantro leaves, lime wedges

KISS Tip: Replace shrimp with a favorite grilled fish or crispy fried fish pieces.

Tacos! Not just for Taco Tuesdays!

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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