Description
These prawn cocktail mini tacos combine crispy homemade corn tortilla shells with a creamy, flavorful prawn cocktail filling. Perfect as bite-sized appetizers or party snacks, the tacos feature tender diced prawns in a well-balanced Marie Rose sauce with subtle spices, all housed in lightly salted, oven-baked miniature corn taco shells for delightful crunch and freshness.
Ingredients
Scale
Mini Taco Shells
- 6 corn tortillas (~13cm / 3″ wide)
- 1/4 tsp cooking salt / kosher salt (halve if using table salt)
- Olive oil spray
Prawn Cocktail Filling
- 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)
Optional Garnishes and Serving
- Salmon roe or caviar (optional, for fancy topping)
- Dried black beans or rock salt (to keep tacos upright when serving, optional)
Instructions
- Prepare the Mini Taco Shells: Preheat your oven to 180°C / 350°F (160°C fan-forced). Cut 17 rounds of about 6cm / 2.4″ diameter from the corn tortillas using a cutter. Place half of these rounds on a dinner plate and microwave on high for 30 seconds to make them pliable.
- Shape the Tacos: Lightly spray the warmed tortilla rounds with olive oil and sprinkle evenly with half the salt. Turn a standard 12-hole muffin tin upside down and wedge each tortilla round, salt side down, between the muffin tin holes to form mini taco shapes. Repeat with the remaining rounds, warming, oiling, and salting as before.
- Bake the Shells: Spray the surface of the arranged tortillas lightly with olive oil again (without salt). Bake in the preheated oven for 12 minutes or until the shells turn golden and crisp. Let them cool completely in the tin to ensure they set and remain crispy. These shells will stay crisp for up to two days.
- Prepare the Prawn Cocktail Filling: Dice the cooked prawns into small 5mm (0.2″) cubes. In a bowl, mix together mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and chopped cornichons to create a flavorful Marie Rose sauce. Stir the diced prawns through the sauce gently, reserving this until just before assembly.
- Assemble the Mini Tacos: Fill each cooled taco shell with the prawn cocktail mixture. Sprinkle with finely sliced chives or parsley for freshness. To present and keep the tacos upright, place them on a bed of dried black beans or rock salt. Optionally, top with salmon roe or caviar for an elegant touch.
- Serve and Enjoy: Pass around these delightful mini prawn cocktail tacos and enjoy the praises for your creative and delicious appetizer. They make an impressive party dish or starter that showcases crispy bite-sized shells paired with a creamy, tangy filling.
Notes
- Note 1: Flour tortillas can be used but corn tortillas add better crispness and texture.
- Note 2: Using whole cooked prawns in shell before peeling ensures freshness and optimal taste.
- Note 3: Whole egg mayonnaise like Kewpie creates a richer and creamier sauce compared to low-fat alternatives.
- Note 4: Fresh horseradish adds a sharper bite than horseradish cream but either works.
- Note 5: Dried black beans or rock salt behind the tacos help keep the mini shells upright for serving and presentation.
- Note 6: Save tortilla offcuts for another use such as chips or extra filling bases.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: prawn cocktail, mini tacos, shrimp appetizer, bite-size tacos, party snacks, corn tortillas, baked tacos, seafood hors d'oeuvre
