Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic

For the Asian Slaw:

1 cup Standard coleslaw mix (cabbage, carrot, and red cabbage)

1 oz Rice wine vinegar

1 Tbsp Sugar

1/2 tsp Ginger (fresh is better but powder can be used)

1/2 tsp Salt

1/2 Tbsp Black sesame seeds

 

For the Tacos:

Sesame Oil, for sautéing 

1/2 tsp Tulkoff Chopped Garlic in Water

1/2 tsp Tulkoff Ginger Puree

12 Shrimp, peeled and deveined with the tail removed

1 cup Asian coleslaw mix

3- 4”x4′ Wonton wrappers, fried to make taco shell (deep fried at 350 until crispy)

1-2 oz Tulkoff Spicy Kimchi Aioli