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Grilled Shrimp Tacos with Peach Ginger Slaw

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.



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


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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