The key here is to prep extra sauce/slaw from my prior recipe OR just be mindful to set some aside.
Ingredients: – habanero cream sauce (last recipe) – Mango slaw (last recipe) – Cooked rice (I cook a 1/2 cup dry rice for 1 bowl) – Half an avocado diced – Peppers of choice for quick pickle (using jalepeno and banana pepper) – Salt – Limes or lemons – Tajin
Directions:
1. Before you start on rice, assemble quick pickled peppers. Slice peppers of choice setting in container. Add lime or lemon juice until covered. If you happen to run out of juice, can always top it off with some water. Add generous pinch of salt and let sit. The longer it sits the more pickle like it will taste.
2. Assemble everything in your bowl, drizzling with sauce and a sprinkle of tajin. Dive innnnnn.
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Recipe: [here](https://www.instagram.com/reel/C-h8wrqpxO8/?igsh=ZTVjcDNwMjJsbjEz)
The key here is to prep extra sauce/slaw from my prior recipe OR just be mindful to set some aside.
Ingredients:
– habanero cream sauce (last recipe)
– Mango slaw (last recipe)
– Cooked rice (I cook a 1/2 cup dry rice for 1 bowl)
– Half an avocado diced
– Peppers of choice for quick pickle (using jalepeno and banana pepper)
– Salt
– Limes or lemons
– Tajin
Directions:
1. Before you start on rice, assemble quick pickled peppers. Slice peppers of choice setting in container. Add lime or lemon juice until covered. If you happen to run out of juice, can always top it off with some water. Add generous pinch of salt and let sit. The longer it sits the more pickle like it will taste.
2. Assemble everything in your bowl, drizzling with sauce and a sprinkle of tajin. Dive innnnnn.