Introduction

These prawn cocktail mini tacos are a delightful party treat combining crispy corn tortilla shells with a creamy, tangy prawn filling. Perfectly bite-sized and packed with flavor, they make an impressive appetizer for any gathering.

Prawn Cocktail Mini Tacos Recipe - Recipe Image

Ingredients

6 corn tortillas (~13cm / 3″ wide)
1/4 tsp cooking salt or kosher salt (halve for table salt)
Olive oil spray
220g / 7 oz cooked prawns/shrimp, peeled (about 500g / 1 lb whole cooked)
4 tbsp mayonnaise (preferably whole egg 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 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 pressed)
1 tbsp cornichons (or dill pickle), finely chopped
1 tbsp chives, finely sliced (or parsley)
Fancy options: salmon roe or caviar
Dried black beans or rock salt (optional, to keep tacos upright when serving)

Instructions

Step 1: Preheat your oven to 180°C / 350°F (160°C fan-forced). Prepare a standard 12-hole muffin tin.
Step 2: Using a 6cm (2.4″) round cutter, cut 17 circles from the corn tortillas.
Step 3: Place half the tortilla rounds on a dinner plate and microwave on high for 30 seconds to soften them.
Step 4: Lightly spray the softened tortillas with olive oil and sprinkle with half the salt.
Step 5: Turn the muffin tin upside down and wedge the tortillas salt-side down between the muffin holes. They will fold into taco shapes. Repeat with the remaining rounds.
Step 6: Lightly spray the surface of the tortillas with olive oil (no salt this time).
Step 7: Bake the taco shells for 12 minutes until golden and crispy. Let them cool in the muffin tin so they hold their shape.
Step 8: Dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut in half lengthwise then chop.
Step 9: In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and finely chopped cornichons to make the Marie Rose sauce.
Step 10: Just before assembling, stir the diced prawns through the sauce.
Step 11: Fill each crispy taco shell with the prawn cocktail filling and sprinkle with sliced chives.
Step 12: To serve upright, nestle the filled mini tacos in a bed of dried black beans or rock salt.

Tips & Variations

Use flour tortillas if preferred, but corn tortillas will yield crispier shells (see Note 1 on size adjustments).
For extra elegance, top with salmon roe or caviar just before serving.
If you don’t have a round cutter, use a small glass or cup to cut the circles.
Leftover taco shells keep crisp in an airtight container for up to two days.
If fresh horseradish isn’t available, horseradish cream works well and adds a mild tang.

Storage

Store any unused prawn cocktail filling in an airtight container in the refrigerator for up to two days. Keep the crispy taco shells separate at room temperature in an airtight container to maintain crunch. When ready to serve again, assemble fresh to avoid sogginess. Reheating baked shells is not recommended as they may lose their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw prawns for this recipe?

It’s best to use cooked prawns or shrimp that are peeled beforehand. Using raw prawns would require cooking first and could affect the texture and safety of this cold filling.

What can I substitute if I don’t have cornichons?

You can use finely chopped dill pickles or even capers to achieve the tangy crunch that cornichons provide in the prawn cocktail filling.

Prawn Cocktail Mini Tacos Recipe

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These prawn cocktail mini tacos are a delightful appetizer featuring crispy homemade mini taco shells filled with a creamy, tangy prawn cocktail filling. Using small corn tortilla rounds baked into taco shapes, these bite-sized treats combine the freshness of diced prawns with a flavorful Marie Rose sauce, finished with a sprinkle of chives. Perfect for entertaining or as a sophisticated snack, they offer a crunchy, savory, and slightly spicy bite with elegant presentation.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 17 mini tacos 1x
Category: Appetizer
Method: Baking
Cuisine: Fusion, Seafood

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, peeled yourself)
4 tbsp mayonnaise (preferably whole egg 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 1 small pressed garlic clove)
1 tbsp cornichons (or dill pickle), finely chopped
1 tbsp chives, finely sliced (or parsley)

Garnish and Serving

Salmon roe or caviar (optional, fancy garnish)
Dried black beans or rock salt (optional, to keep tacos upright when serving)

Instructions

Preheat oven and prepare muffin tin: Preheat your oven to 180°C / 350°F (160°C fan-forced). Take a standard 12-hole muffin tin and flip it upside down to create slots to shape the taco shells.
Cut tortilla rounds: Cut 17 rounds of 6cm / 2.4″ diameter from the corn tortillas using a round cutter. Save offcuts for later use.
Soften tortilla rounds: Spread approximately half of the tortilla rounds on a dinner plate and microwave on high for 30 seconds to make them pliable and easy to mold.
Shape shells in muffin tin: Lightly spray the warmed tortillas with olive oil spray and sprinkle half of the salt on them. Place each tortilla round salt side down wedged between the inverted muffin tin’s holes; the tortillas will naturally fold into a taco shape. Repeat with the remaining rounds.
Oil and bake shells: Lightly spray the surface of all tortillas with olive oil spray again but do not add more salt at this stage. Bake in the preheated oven for 12 minutes or until the tortillas are golden and crisp. Let them cool in the muffin tin to keep their shape.
Prepare prawn cocktail filling: Dice the cooked prawns into small 5mm / 0.2″ cubes (for large prawns, halve horizontally then chop). In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and finely chopped cornichons to make the Marie Rose sauce. Stir the diced prawns into this sauce just before assembling.
Assemble mini tacos: Carefully fill each cooled mini taco shell with the prawn cocktail filling. Sprinkle finely sliced chives on top for freshness and garnish as desired with salmon roe or caviar for an elegant touch.
Serve: To keep the mini tacos upright when serving, arrange them on a bed of dried black beans or rock salt. Serve immediately and enjoy your delicious prawn cocktail mini tacos!

Notes

Note 1: For flour tortillas, use smaller rounds (~13cm / 3″ wide) but corn tortillas are recommended for crispiness.
Note 2: Cooking your own prawns and peeling them ensures freshness and optimal texture.
Note 3: Whole egg mayonnaise or Kewpie brand provides creaminess and flavor.
Note 4: Fresh horseradish offers a sharper, more vibrant heat than cream.
Note 5: Using dried black beans or rock salt when serving helps keep the tacos upright and presentable.
Note 6: Save tortilla offcuts for chips or other uses to avoid waste.
The baked mini taco shells stay crisp for up to 2 days if stored properly.

Keywords: prawn cocktail mini tacos, shrimp appetizers, prawn tacos, seafood appetizers, mini tacos, party snacks, baked tortilla shells, prawn cocktail recipe