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Shrimp Tacos with Catcher Salad

This is something I don't always make because I don't always have shrimp on hand, but it's fast and good. It's also pretty low carb. In case you're wondering, a "catcher salad" is a salad that you eat after it catches the stuff that falls out of your tacos. This is a fairly sizeable meal for me.

Shrimp Tacos with Catcher Salad

serves 2

16 medium Shrimp, room temperature

1 small can Green Chiles

Chili Powder

Cumin Powder

Green Onion

2 cups Cabbage, shredded

1/2 to 1 cup Kale, chopped

2-3 TBSP Guacamole Salsa (Herdez brand is good)

4 Siete brand Taco Shells

Roasted Green Chile Salsa (Herdez brand is good)

2oz Guacamole (Wholly Guacamole comes in 1oz containers)


  1. Shrimp. Preheat the oven to 400F. Line a pie pan with foil. Spread the shrimp out and cover with the canned green chiles, then sprinkle chili powder and cumin powder over everything. You can top with some chopped green onion. Once the oven is hot, put the shrimp in for 10 minutes.

  2. Catcher Salad. In a bowl, mix the cabbage, kale, and guacamole salsa. Place on two plates, leaving room for the tacos. You can always top this with a little cheese, if you want.

  3. Tacos. Spread the guacamole on the bottom and/or sides of the taco shells with a knife. Place a little cabbage in each shell and spoon a little roasted green chile salsa over this. When the shrimp is ready, place 4 shrimp in each taco shell. Top with a little cheese.

Images: (top left) Guacamole spread inside taco shells, (top right) Herdez roasted salsa, (bottom left) baked shrimp with chiles and seasoning, and (bottom right) almost done getting my tacos put together.

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