Ingredients
- 180 grams rice, black (1 cup)
- 2 tablespoons lime juice, fresh plus lime halves, to serve
- 2 corn cobs (husks and silks removed)
- Vegetable oil, to shallow-fry
- 30 grams tortillas ( white-corn tortillas, cut into 2cm-wide strips, 3 tortillas was specified)
- 400 grams black beans (canned rinsed and drained)
- 1 lettuce, baby cos leaves separated
- 1 avocado, quartered and sliced
- 1 red capsicum, deseeded and sliced
- 1 small red onion, thinly sliced
- 200 grams cherry tomatoes (halved)
- 1/2 kilogram shrimp (prawns, cooked, peeled, deveined, leaving tails intact, 20 prawns specified)
- 60 ml mayonnaise (whole egg, 1/4 cup)
- Sriracha or chipotle chilli sauce, to taste
- 1 tablespoon pepitas, toasted
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.