Created by ImPat on February 24, 2019
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.