• |
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 |
|
|
Method: |
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!
|