Name: Prawn Cocktail Mini Tacos Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 corn tortillas (~13cm / 3″ wide); 1/4 tsp cooking salt / kosher salt (halve 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 mayo or Kewpie); 1 tbsp ketchup (or Aussie tomato sauce); 1 tsp Worcestershire sauce; 1/2 tsp horseradish cream (or fresh horseradish); 2 dashes Tabasco (optional, for spice); 1/8 tsp cayenne pepper (optional, for spice); 1/8 tsp garlic powder (or one small clove garlic, pressed); 1 tbsp cornichons (or dill pickle), finely chopped; 1 tbsp chives, finely sliced (or parsley); Salmon roe or caviar (optional, for fancy topping); Dried black beans or rock salt (to keep tacos upright when serving, optional)

Ingredients

6 corn tortillas (~13cm / 3″ wide)

1/4 tsp cooking salt or kosher salt (halve quantity if using table salt)

Olive oil spray

220g / 7 oz cooked prawns/shrimp, peeled (about 500g / 1 lb whole cooked in shell, peeled yourself)

4 tbsp mayonnaise (preferably whole egg or Kewpie)

1 tbsp ketchup (or Aussie 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 1 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 the oven to 180°C / 350°F (160°C fan-forced). Prepare a standard 12-hole muffin tin.

Step 2: Using a 6cm (2.4″) cutter, cut out 17 circles from the corn tortillas.

Step 3: Spread half of the tortilla rounds on a dinner plate and microwave on high for 30 seconds to soften them.

Step 4: Lightly spray the softened tortillas with olive oil and sprinkle with half the salt.

Step 5: Turn the muffin tin upside down. Wedge each tortilla round, salt side down, between muffin holes so they fold into mini taco shapes. Repeat with the remaining rounds.

Step 6: Spray the surface of the formed tortillas lightly with olive oil (no additional salt).

Step 7: Bake for 12 minutes or until the taco shells are golden and crispy. Let them cool in the muffin tin so they keep their shape.

Step 8: Dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut in half horizontally and then chop.

Step 9: In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco (if using), cayenne, garlic powder, and chopped cornichons to make the Marie Rose sauce.

Step 10: Just before assembling, stir the diced prawns into the sauce.

Step 11: Fill each crispy taco shell with the prawn cocktail mixture and sprinkle with finely sliced chives.

Step 12: To keep the mini tacos upright when serving, place them on a bed of dried black beans or rock salt.

Tips & Variations

Use flour tortillas if preferred, but cut the circles slightly larger as they shrink differently during baking.

For extra flair, top each taco with a small spoonful of salmon roe or caviar.

Make the Marie Rose sauce ahead and keep chilled to allow the flavors to meld.

To prevent taco shells from getting soggy, fill just before serving.

Storage

Store any leftover prawn cocktail filling covered in the refrigerator for up to 2 days. The baked mini taco shells will keep crisp for up to 2 days if stored in an airtight container at room temperature. Reheat the shells briefly in a warm oven if needed before assembling. Avoid storing filled tacos to prevent sogginess.

FAQs

Can I use fresh prawns instead of cooked ones?

It’s best to use cooked prawns for this recipe. If using fresh, be sure to cook them first by boiling or sautéing until opaque, then cool before dicing and mixing into the sauce.

Can I prepare mini taco shells in advance?

Yes, you can bake the mini taco shells up to two days ahead. Store them in an airtight container at room temperature to keep them crisp. Fill them with the prawn cocktail just before serving for the best texture.