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Prawn taco bowl
Prawn taco bowl
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make a delicious taco bowl with zesty prawns, black rice, and beans.
Ingredients:
  • 180g (1 cup) black rice
  • 42.00 gm fresh lime juice, plus lime halves, to serve
  • 2 corncobs, husks and silks removed
  • Vegetable oil, to shallow-fry
  • 3 white-corn tortillas, cut into 2cm-wide strips
  • 400g can black beans, rinsed, drained
  • 1 baby cos lettuce, leaves separated
  • 1 avocado, quartered, sliced
  • 1 red capsicum, deseeded, sliced
  • 1 small red onion, thinly sliced
  • 200g mixed cherry tomatoes, halved
  • 20 cooked prawns, peeled, deveined, leaving tails intact
  • 60ml (1/4 cup) whole egg mayonnaise
  • Sriracha or chipotle chilli sauce, to taste
  • 20.00 ml pepitas, toasted
Instructions:
  • Boil rice in a saucepan for 25 minutes, then drain. Transfer to a bowl, add lime juice, toss gently, and let it cool slightly.
  • Preheat your barbecue grill or chargrill pan over high heat. Grill the corn, turning occasionally, for 12-15 minutes until tender and lightly charred. Let it cool a bit, then cut the kernels off the cob.
  • Add just the right amount of oil to the frying pan so it measures a depth of 1cm. Heat the pan over medium heat and fry the tortilla strips, flipping them once, until they are crispy, which should take about 1-2 minutes. Place them on a plate lined with paper towel to absorb any excess oil.
  • Fill each serving bowl with rice, sprinkle generously with pepitas, then layer on the beans, lettuce, avocado, capsicum, onion, tomato, corn, prawns, and taco strips.
  • Mix mayonnaise and chili sauce to your liking in a small bowl. Drizzle over the salad and serve with lime halves.

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