Prawn Cocktail Mini Tacos Recipe

Introduction

Prawn cocktail mini tacos are a fun and elegant twist on the classic appetizer. Crispy corn tortillas cradle a creamy, tangy prawn filling that’s bursting with flavor. These bite-sized treats are perfect for parties or a special snack.

Ingredients

• 6 corn tortillas (~13cm / 3″ wide)
• 1/4 tsp cooking salt or kosher salt (halve for table salt)
• Olive oil spray
• 220g (7 oz) cooked prawns/shrimp, peeled (about 500g / 1 lb whole cooked in shell, then peeled)
• 4 tbsp mayonnaise (preferably whole egg or Kewpie)
• 1 tbsp ketchup or tomato sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp horseradish cream or fresh horseradish
• 2 dashes Tabasco (optional, for a touch of spice)
• 1/8 tsp cayenne pepper (optional)
• 1/8 tsp garlic powder or 1 small pressed garlic clove
• 1 tbsp cornichons or dill pickle, finely chopped
• 1 tbsp chives or parsley, finely sliced
• Fancy options: salmon roe or caviar (optional)
• Dried black beans or rock salt (optional, to keep tacos upright when serving)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F), or 160°C fan-forced. Prepare a standard 12-hole muffin tin for shaping the taco shells.
2. Step 2: Cut 6cm (2.4″) rounds from the corn tortillas using a cutter. You can re-roll and cut offcuts to use all the tortillas.
3. Step 3: Microwave half the tortilla rounds on a dinner plate for 30 seconds on high to make them pliable. Spray lightly with olive oil and sprinkle with half the salt.
4. Step 4: Turn the muffin tin upside down and wedge the tortilla rounds salt side down between the holes to form mini taco shapes. Repeat with the remaining rounds.
5. Step 5: Lightly spray the outside of the tortillas with olive oil (no salt this time).
6. Step 6: Bake in the oven for about 12 minutes, or until golden and crispy. Let the shells cool in the muffin tin so they keep their shape. They will stay crisp for up to 2 days.
7. Step 7: While the shells bake, dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut in half horizontally and then chop.
8. Step 8: In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and chopped cornichons to make the Marie Rose sauce.
9. Step 9: Just before serving, stir the diced prawns into the sauce to coat evenly.
10. Step 10: Fill each mini taco shell with the prawn cocktail mixture and sprinkle with sliced chives or parsley.
11. Step 11: To serve, place the filled tacos upright on a bed of dried black beans or rock salt to keep them steady. Garnish with salmon roe or caviar if desired.

Tips & Variations

• Use whole egg mayonnaise for a richer flavor, or Kewpie for a creamier texture.
• Fresh horseradish adds more brightness than cream, so use it if you can find it.
• Try adding finely diced avocado or a squeeze of lemon juice for extra freshness.
• If you don’t have a cutter, use a small glass or cup to cut tortilla rounds.
• Flour tortillas can be used but may not crisp up as well as corn tortillas.

Storage

Store the mini taco shells separately in an airtight container at room temperature for up to 2 days to keep them crisp. Keep the prawn cocktail filling refrigerated and consume within 1 day. Assemble just before serving to maintain the taco shells’ crunch. Leftover filling can be refrigerated for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can bake the taco shells up to 2 days in advance and store them at room temperature in an airtight container. This helps save time on serving day and keeps them crisp.

What if I don’t have a muffin tin to shape the tacos?

If you don’t have a muffin tin, you can carefully fold the tortillas over a rolling pin or large spoon handle and bake on a tray, turning them halfway through. It may take a little trial and error to get the shape right.