Prawn Taco Bowl

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (513.9 g)
  • Calories 735.7
  • Total Fat - 16.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 184.3 mg
  • Sodium - 1370.4 mg
  • Total Carbohydrate - 101.1 g
  • Dietary Fiber - 23 g
  • Sugars - 9.3 g
  • Protein - 51.6 g
  • Calcium - 256.2 mg
  • Iron - 7.7 mg
  • Vitamin C - 25.2 mg
  • Thiamin - 1.2 mg

Step 1

Cook rice in a saucepan of boiling water for 25 minutes and then drain and transfer to a bowl and add the lime juice. and toss to combine and cool slightly.

Step 2

Meanwhile, preheat barbecue grill or chargrill pan over high heat and cook the corn, turning occasionally, for 12-15 minutes or until tender and lightly charred and set aside to cool slightly and then cut the kernels from the cob.

Step 3

Pour enough oil into a frying pan so it is 1cm deep and place over medium heat and cook the tortilla strips, turning once, for 1-2 minutes or until crisp and transfer to a plate lined with paper towel.

Step 4

Divide the rice among serving bowls and sprinkle with pepitas and top with the beans, lettuce, avocado, capsicum, onion, tomato, corn, prawns and the taco strips.

Step 5

Combine the mayonnaise and chilli sauce, to taste, in a small bowl and drizzle over the salad and serve lime halves.

Tips & Variations

No special items needed.