Recipes

Grilled Shrimp Tacos with Peach Ginger Slaw

Serves4
IngredientsShrimp
Menu PartEntree
Grilled Shrimp Tacos with Peach Ginger Slaw

Chef Francesca Zani

The Garnished Palate

New York City

Shrimp tacos are a familiar favorite, but chef Francesca Zani gives the recipe a twist by spiking the sauce with ginger and peaches. Crunchy ginger slaw and the peachy flavor give the tacos a summery spin.

 

Ingredients

1 lb. large shrimp

Salt to taste

Olive oil

8 oz. packaged cole slaw mix

½ cup frozen peach-ginger puree, thawed

½ cup chopped walnuts

¼ cup thinly sliced scallions

1 can (15 oz.) chickpeas, drained and rinsed

1 cup aioli

8 flour tortillas

Steps

1. Season shrimp with salt and oil. In medium sauté pan over medium-high heat, add the shrimp. Saute until they turn pink.

2. In a large bowl, combine coleslaw mixture with peach-ginger puree, walnuts, scallions and salt to taste.

3. In another sauté pan over medium-high heat, sauté chickpeas in olive oil until crispy. Season with salt to taste and set aside.

4. Heat tortillas on small griddle until bubbles begin to form; keep warm.

5. On serving plate, layer tortillas with aioli, shrimp, chickpeas and slaw.

Photograph courtesy of The Perfect Puree of Napa Valley

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