Grilled Shrimp Tacos with Peach Ginger Slaw

Gather the Goods

olive oil

1# large Shrimp

salt to taste

1 bag coleslaw mix

1/2 cup The Perfect Puree of Napa Valley Peach Ginger Blend

1/2 cup walnuts, chopped

1/4 cup scallions, thinly sliced

1 15 oz can chickpeas

aioli

flour tortillas

Make It

1. Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color.

2. In a large bowl, mix the coleslaw mixture with the peach ginger blend, walnuts, scallions, and salt to taste.

3. In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.

4. Heat the tortillas up on a small griddle until bubbles begin to form.

5. On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw.

6. Serve and enjoy!