Place chickpeas in a large bowl. Whisk together sriracha sauce, lime juice, olive oil, sea salt, black pepper, and garlic powder in a small bowl for a minute or two until the dressing is emulsified.

Mix tuna, mayo, sriracha and the juice of ½ lime. Set aside. Finely chop the sweet red bell pepper and both stalks of celery. Combine chopped vegetables in with tuna mixture. Salt and pepper to ...

Repeat with the rest of the pieces. While the chicken is cooking, prepare the sriracha mayo. In a medium bowl mix together the mayonnaise, sriracha, lime juice, salt and chives.

Shred all and stir back in, season with salt and pepper to taste. For the slaw: In a large bowl, whisk the mayo, sriracha, lime juice and salt. Stir in the coleslaw and serve over tacos.

Combine mango, lime juice, olive oil, brown sugar,, garlic and ginger paste,salt,turmeric powder,sriracha sauce and hang curd. 2. Bring in a big bowl and rub all together process until smooth.