Introduction

Prawn cocktail mini tacos are a fun and elegant twist on the classic shrimp appetizer. Crispy taco shells filled with a creamy, tangy prawn filling make for the perfect bite-sized treat at any gathering. Easy to prepare and sure to impress, these mini tacos combine familiar flavors with playful presentation.

Prawn Cocktail Mini Tacos Recipe - Recipe Image

Ingredients

6 corn tortillas (~13cm / 3″ wide)
1/4 tsp cooking salt or kosher salt (halve amount if using 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, for a touch of spice)
1/8 tsp garlic powder (or small garlic clove pressed)
1 tbsp cornichons (or dill pickle), finely chopped
1 tbsp chives, finely sliced (or parsley)
Fancy options: salmon roe or caviar (optional)
Dried black beans or rock salt (to keep tacos upright when serving, optional)

Instructions

Step 1: Preheat your oven to 180°C / 350°F (160°C fan-forced). Prepare a standard 12-hole muffin tin and turn it upside down.
Step 2: Cut 6cm (2.4″) circles from the corn tortillas using a cutter. You can save the offcuts for other uses.
Step 3: Place half of the tortilla rounds on a dinner plate and microwave on high for 30 seconds to soften them.
Step 4: Lightly spray the warmed tortillas with olive oil and sprinkle with half of the salt.
Step 5: Wedge each tortilla round, salt side down, between the holes of the upside-down muffin tin. The tortillas will fold into small taco shapes. Repeat with the remaining rounds.
Step 6: Lightly spray the exposed surface of the tortillas with olive oil, without adding more salt.
Step 7: Bake the taco shells in the preheated oven for 12 minutes or until they are golden and crispy. Allow them to cool in the muffin tin so they keep their shape.
Step 8: Dice the cooked prawns into small 5mm (0.2″) cubes. For large prawns, cut them in half horizontally and lengthwise before chopping.
Step 9: In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco (if using), cayenne pepper (if using), garlic powder, and finely chopped cornichons to make the Marie Rose sauce.
Step 10: Stir the diced prawns into the sauce just before assembling the tacos.
Step 11: Fill each crispy taco shell with the prawn cocktail mixture and sprinkle with finely sliced chives.
Step 12: To serve, place the mini tacos upright on a bed of dried black beans or rock salt to keep them stable.

Tips & Variations

Use flour tortillas if preferred, but corn tortillas crisp up better for taco shells.
Substitute fresh horseradish for horseradish cream to add more pungency.
Add salmon roe or caviar on top for a luxurious garnish.
Keep taco shells crisp by storing them in an airtight container at room temperature.

Storage

Store the baked taco shells in an airtight container at room temperature for up to 2 days to maintain crispness. Keep the prawn cocktail filling refrigerated in a sealed container for up to 24 hours. Assemble the tacos just before serving to prevent sogginess. Reheating is not recommended as it may soften the shells.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can, but corn tortillas tend to crisp up more effectively for taco shells. Flour tortillas may result in softer shells rather than crispy tacos.

How do I keep the mini tacos upright when serving?

Placing the assembled tacos on a bed of dried black beans or rock salt helps to stabilize them and keep them upright on the serving platter.