Prawn Cocktail Mini Tacos Recipe
Introduction
Prawn cocktail mini tacos are a fun and elegant appetizer that combines the classic flavors of shrimp cocktail with crispy, bite-sized tortillas. Perfect for parties or a light snack, these easy-to-make tacos bring a fresh and zesty twist to your table.
Ingredients
- 6 corn tortillas (~13cm / 3″ wide)
- 1/4 tsp cooking salt or kosher salt (halve if using table salt)
- Olive oil spray
- 220g/7 oz cooked prawns/shrimp, 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 of Tabasco (optional)
- 1/8 tsp cayenne pepper (optional)
- 1/8 tsp garlic powder or 1 small garlic clove pressed
- 1 tbsp cornichons or dill pickle, finely chopped
- 1 tbsp chives or parsley, finely sliced
- Fancy options: salmon roe, 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) or 160°C (320°F) fan-forced. Prepare a standard 12-hole muffin tin by turning it upside down.
- Step 2: Using a 6cm (2.4″) cutter, cut 17 circles from the corn tortillas. Warm half of the circles in the microwave on high for 30 seconds to make them pliable.
- Step 3: Lightly spray the warmed tortillas with olive oil and sprinkle with half the salt. Wedge each tortilla, salt side down, between the muffin tin holes to form taco shapes.
- Step 4: Repeat the warming, oiling, and wedging process with the remaining circles. Lightly spray the surface of all tortilla shells again without adding more salt.
- Step 5: Bake the shells for 12 minutes or until they are golden brown and crispy. Leave them to cool in the muffin tin so they maintain their shape.
- Step 6: Dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut in half horizontally and then chop.
- Step 7: In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and finely chopped cornichons to create the Marie Rose sauce.
- Step 8: Stir the diced prawns into the sauce just before assembling.
- Step 9: Fill each crispy taco shell with the prawn cocktail mixture. Sprinkle with finely sliced chives or parsley.
- Step 10: To serve, place the tacos upright on a bed of dried black beans or rock salt to keep them steady. Optionally top with salmon roe or caviar for a fancy touch.
Tips & Variations
- For a softer shell, warm tortillas longer before shaping. For extra crispiness, add an additional 2 minutes baking time but watch closely to avoid burning.
- Use flour tortillas as a substitute, but note they may be less crisp.
- Fresh horseradish adds more bite than the cream, so adjust quantity to your taste.
- Add diced avocado or a squeeze of fresh lemon juice to the prawn filling for a vibrant twist.
- Keep the mini taco shells airtight at room temperature to maintain crispness for up to 2 days.
Storage
Store the crispy taco shells at room temperature in an airtight container for up to 2 days to keep them crisp. The prawn cocktail filling should be refrigerated separately and consumed within 1-2 days. Reheat the shells in a warm oven for a few minutes if needed; avoid microwaving to prevent sogginess. Assemble tacos just before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the taco shells ahead of time?
Yes, you can prepare the taco shells up to 2 days in advance and store them in an airtight container at room temperature to keep them crispy.
What can I substitute for prawns in this recipe?
You can substitute cooked crab meat, lobster, or even finely chopped cooked chicken for a different but delicious filling.
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Prawn Cocktail Mini Tacos Recipe
- Total Time: 27 minutes
- Yield: Approximately 17 mini tacos 1x
Description
These prawn cocktail mini tacos are a delightful appetizer featuring crispy homemade mini corn tortilla shells filled with a classic prawn cocktail filling. The tacos combine tender, diced cooked prawns with a tangy Marie Rose sauce, spiced lightly with horseradish, cayenne, and Tabasco for a subtle kick. These easy-to-make, bite-sized treats are perfect for parties or casual gatherings, served elegantly standing upright on a bed of dried beans or salt.
Ingredients
Scale
Mini Taco Shells
- 6 corn tortillas (~13cm / 3″ wide)
- 1/4 tsp cooking salt / kosher salt (halve for table salt)
- Olive oil spray
Prawn Cocktail Filling
- 220g / 7 oz cooked prawns/shrimp, peeled (approximately 500g / 1 lb whole cooked in shell)
- 4 tbsp mayonnaise (preferably whole egg or Kewpie)
- 1 tbsp ketchup (or Australian tomato sauce)
- 1 tsp Worcestershire sauce
- 1/2 tsp horseradish cream (or fresh horseradish)
- 2 dashes Tabasco sauce (optional, for spice)
- 1/8 tsp cayenne pepper (optional, for spice)
- 1/8 tsp garlic powder (or 1 small garlic clove, pressed)
- 1 tbsp cornichons (finely chopped, or dill pickle)
- 1 tbsp chives (finely sliced, or parsley)
Serving
- Salmon roe or caviar (optional, for garnish)
- Dried black beans or rock salt (to keep tacos upright when serving, optional)
Instructions
- Prepare Mini Taco Shells: Preheat your oven to 180°C (350°F), or 160°C (320°F) fan-forced. Take a standard 12-hole muffin tin and set it upside down on your countertop.
- Cut Tortilla Circles: Using a 6cm (2.4″) round cutter, cut out 17 circles from the corn tortillas. You can use any remaining offcuts by combining and recutting if desired.
- Soften Tortillas: Place half of the cut tortilla rounds on a dinner plate and microwave them for 30 seconds on high to make them pliable and easy to shape.
- Season and Shape Shells: Lightly spray the warmed tortillas with olive oil and sprinkle half the salt over them. Wedge each tortilla round, salt side down, between the holes of the inverted muffin tin so they fold into a taco shape. Repeat this for the remaining tortilla rounds.
- Oil and Bake Shells: Spray the surface of all folded tortillas lightly with olive oil (no additional salt). Bake in the preheated oven for 12 minutes or until they turn golden and crisp.
- Cool Shells: Let the taco shells cool completely in the muffin tin to help them set and maintain their shape and crispness. They can stay crisp for up to 2 days if stored properly.
- Prepare Prawn Cocktail Filling: Dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut them in half horizontally, then lengthwise, and finally chop into cubes.
- Make Marie Rose Sauce: In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco (if using), cayenne pepper, and garlic powder. Mix thoroughly to create the sauce.
- Mix the Filling: Just before assembling, stir the diced prawns and finely chopped cornichons into the Marie Rose sauce to coat evenly.
- Assemble Tacos: Fill each cooled mini taco shell generously with the prawn cocktail mixture. Sprinkle finely sliced chives over the top for freshness.
- Serve: Arrange the mini tacos upright on a bed of dried black beans or rock salt to keep them stable. Garnish with optional salmon roe or caviar for an elegant touch. Pass them around and enjoy!
Notes
- You can substitute corn tortillas with flour tortillas, but corn provides the best authentic flavor and texture.
- Using cooked prawns in the shell and peeling them yourself ensures freshness and optimal texture.
- Whole egg mayonnaise or Kewpie mayo adds creaminess and depth to the Marie Rose sauce.
- Fresh horseradish significantly enhances flavor and heat compared to the prepared horseradish cream.
- To keep tacos upright for presentation, dried black beans or a bed of rock salt works well.
- Leftover tortilla offcuts can be re-rolled and recut to minimize waste.
- This recipe keeps the taco shells crisp for up to two days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American / British fusion
Keywords: prawn cocktail, shrimp tacos, mini tacos, appetizers, party food, seafood, bite-sized tacos, Marie Rose sauce, corn tortillas
