Once the pizza is out of the oven, the pickled veggies are artfully scattered over the bubbling cheese, copious amounts of fresh cilantro is sprinkled across and the whole pie is drizzled with the
spicy sirracha mayo.
Once you've reached that crispy point, the meat is hit with a touch of hoisin sauce, soy sauce, fish sauce and
sirracha for spice.
I do these with a combination of 2
tbsp sirracha and 1/4 cup franks red hot sauce (both have no sugar and are clean sauces) add 2 tbsp coconut oil melted and garlic.
I used chilli - garlic instead
of sirracha, and I added some Tamarind concentrate.
Add the green onions, cilantro,
sirracha or red pepper, and adjust seasonings to taste (adding another Tbsp.
My dipping sauce of choice was a sweet chili sauce, but you can use whichever kind you like... hot mustard, peanut lime,
sirracha....
it is killer with tamari and
sirracha.
Filed Under: Dairy Free, DInner, Gluten Free, Low Carb, Lunch, Paleo, Recipes, Salads, Seafood, Side Dishes, Soy Free, Sugar Free, Yeast Free Tagged With: avocado, carrots, celery, dairy free, egg free, gluten free, grain free, lunch, mustard, paleo, seafood,
sirracha, spicy, tuna, vegetables, yeast free, Yogurt
The spicy sauce is low - fat mayo (I never use the full - fat stuff), rice vinegar,
sirracha, sesame oil and a little bit of salt, also super simple.
While the pizza is in the oven, a quick, spicy sauce is thrown together with a little bit of mayo,
sirracha, sesame oil and rice vinegar.
Just made
the sirracha lime chicken for lunch, sooooo good!!