Prawn Taco Bowl
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Recipe: #31529
February 24, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- 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.
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