prawn taco bowl
serves 4 | prep 20 mins | cooking 25 mins
180g (1 cup) black rice
2 tbs 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
1 tbs pepitas, toasted
1 Cook rice in a saucepan of boiling water for 25 minutes. Drain. Transfer to a bowl. Add lime juice. Toss to combine. Cool slightly.
2…
