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Mini tacos filled with prawn cocktail for a flavorful and fun appetizer.

Prawn Cocktail Mini Tacos

These delightful bite-sized tacos feature crispy corn tortillas filled with succulent prawns and a creamy sauce, perfect for gatherings or casual dinners.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Fusion, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Taco Shells
  • 6 pieces corn tortillas Soft and pliable, to be baked until crispy.
  • 1/4 tsp cooking salt / kosher salt Optional to taste.
  • 1 spray olive oil spray To help crisp the tortillas.
For the Filling
  • 220 g cooked prawns/shrimp Peeled and juicy, the star ingredient.
  • 4 tbsp mayonnaise Preferably whole egg or Kewpie mayo.
  • 1 tbsp ketchup Adds sweetness.
  • 1 tsp Worcestershire sauce For umami flavor.
  • 1/2 tsp horseradish cream Adds zesty heat.
  • 2 dashes Tabasco Optional for spice.
  • 1/8 tsp cayenne pepper Optional to enhance flavor.
  • 1/8 tsp garlic powder Optional seasoning.
  • 1 tbsp cornichons Finely chopped for crunch.
  • 1 tbsp chives For garnish; parsley can be used instead.
Optional Enhancements
  • as needed salmon roe or caviar To elevate the dish.
  • as needed dried black beans or rock salt To keep the tacos upright when serving.

Method
 

Prepare the Taco Shells
  1. Preheat your oven to 180°C (350°F) or 160°C for fan-forced ovens.
  2. Cut 6cm (2.4") rounds from the corn tortillas with a round cutter.
  3. Soften the tortillas by microwaving half on a dinner plate for about 30 seconds.
Shape the Tortillas
  1. Lightly spray the warmed tortillas with olive oil and sprinkle with half the salt.
  2. Invert a muffin tin and wedge the tortillas, salt side down, into the muffin holes.
Bake the Shells
  1. Lightly spray the surface of the tortillas with oil, then bake for about 12 minutes or until crispy.
  2. Allow them to cool in the tin to maintain their shape.
Prepare the Filling
  1. Dice the cooked prawns into small, bite-sized cubes.
  2. In a separate mixing bowl, combine mayonnaise, ketchup, Worcestershire sauce, horseradish, Tabasco, cayenne pepper, and garlic powder.
  3. Stir the diced prawns into the sauce mixture just before assembly.
Assemble the Tacos
  1. Fill each crispy taco shell generously with the prawn cocktail mixture.
  2. Sprinkle with freshly chopped chives and serve on a bed of rock salt or dried black beans.
Serve & Enjoy
  1. Pass around your tacos and enjoy the praise from your guests.

Notes

To keep taco shells crispy, avoid overfilling. Greek yogurt can replace mayonnaise for a lighter option. Consider garnishing with fresh dill or microgreens.