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