Grilled Shrimp Tacos with Peach Ginger Slaw

Francesca Zani / Owner, The Garnished Palate, New York; Photo by Francesca Zani

1/2 cup The Perfect Purée Peach Ginger blend, thawed
Olive oil
1lb. large shrimp
Salt to taste
1 bag coleslaw mix
1/2 cup walnuts, chopped
1/4 cup scallions, thinly sliced
1 15 oz. can chickpeas
1 cup homemade aioli
1 package flour tortillas
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. Serve and enjoy!