Description
These prawn cocktail mini tacos feature crispy homemade corn tortilla shells filled with a classic prawn cocktail filling made from cooked prawns tossed in a tangy Marie Rose sauce. Perfect as an elegant appetizer or party snack, the mini tacos deliver a delightful combination of crunchy textures and creamy, flavorful seafood filling with a hint of spice and fresh herbs.
Ingredients
Scale
Mini Taco Shells
- 6 corn tortillas (~13cm / 3″ wide)
- 1/4 tsp kosher salt (halve if using table salt)
- Olive oil spray
Prawn Cocktail Filling
- 220g (7 oz) cooked prawns/shrimp, peeled (equivalent to 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 (fresh horseradish preferred)
- 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, crushed)
- 1 tbsp cornichons (or dill pickle), finely chopped
- 1 tbsp chives, finely sliced (or parsley)
Serving Options
- Salmon roe or caviar (optional, not pictured)
- Dried black beans or rock salt (to keep tacos upright when serving)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if fan-forced. Prepare a standard 12-hole muffin tin for shaping the taco shells.
- Cut Tortilla Circles: Use a 6cm (2.4″) round cutter to cut 17 circles from the corn tortillas. You can save and use offcuts for other recipes.
- Microwave to Soften: Place half of the tortilla rounds on a dinner plate and microwave on high for 30 seconds to make them pliable for shaping.
- Season and Shape: Spray the softened tortillas lightly with olive oil and sprinkle with half of the salt. Turn the muffin tin upside-down and wedge the tortillas, salt side down, between the holes to mold them into mini taco shapes. Repeat this with the remaining tortillas, microwaving and seasoning them similarly.
- Oil and Bake: Lightly spray the surface of all tortillas with olive oil (do not add salt this time). Bake the shaped tortillas in the oven for 12 minutes, or until they become golden and crispy.
- Cool Shells: Allow the baked mini taco shells to cool in the muffin tin so they retain their shape and crispness. These shells will stay crisp for up to two days if stored properly.
- Prepare Prawn Filling: Dice the peeled cooked prawns into small 5mm (0.2″) cubes. For larger prawns, slice them in half lengthwise then chop.
- Make Marie Rose Sauce: In a bowl, combine mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco (if using), cayenne pepper (if using), garlic powder, and finely chopped cornichons. Stir well to make the sauce.
- Mix Filling: Just before assembling, fold the diced prawns gently into the prepared Marie Rose sauce to coat evenly.
- Assemble Mini Tacos: Spoon the prawn cocktail filling into each cooled mini taco shell evenly. Sprinkle the tops with finely sliced chives or parsley for freshness.
- Serve Elegantly: To serve, place the mini tacos upright on a bed of dried black beans or rock salt to keep them stable. Optionally garnish with salmon roe or caviar for an elevated presentation.
- Enjoy and Impress: Serve immediately to friends and family and enjoy the praise for these delightful, homemade prawn cocktail mini tacos!
Notes
- Note 1: Corn tortillas work best for this recipe as they crisp nicely; flour tortillas can be used but might not crisp as well.
- Note 2: Using pre-cooked prawns saves time; if using whole prawns in shell, cook and peel before dicing.
- Note 3: Whole egg mayonnaise or Kewpie mayonnaise provides richer flavor and creaminess.
- Note 4: Fresh horseradish adds a better sharpness compared to horseradish cream.
- Note 5: Using dried black beans or rock salt in serving dishes helps keep tacos upright and visually appealing.
- Note 6: Save tortilla offcuts to use in other recipes such as chips or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Australian
Keywords: prawn cocktail, shrimp, mini tacos, appetizer, party snack, homemade taco shells, Marie Rose sauce, seafood appetizer
