Shrimp Taco with Spicy Kimchi Aioli, Coleslaw & Garlic

Ingredients

• 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
• Sesame Oil, for sautéing 1/2 tsp
• Tulkoff Chopped Garlic in Water 1/2 tsp
• Tulkoff Ginger Puree 1/2 tsp
• 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