Introduction

Prawn cocktail mini tacos make a delightful bite-sized appetizer that’s perfect for parties or casual gatherings. These crispy corn tortilla shells are filled with a creamy, zesty prawn cocktail mixture that’s both refreshing and flavorful. Easy to assemble and impressive to serve, they’re sure to be a hit.

Prawn Cocktail Mini Tacos Recipe - Recipe Image

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 (approximately 500g / 1 lb whole cooked prawns to peel)
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)
Optional: salmon roe or caviar for garnish
Optional: dried black beans or rock salt to keep tacos upright when serving

Instructions

Step 1: Preheat the oven to 180°C (350°F), or 160°C fan-forced. Prepare a standard 12-hole muffin tin.
Step 2: Using a 6cm (2.4″) round cutter, cut out circles from the corn tortillas. Save any offcuts for another use.
Step 3: Place half of the tortilla circles on a dinner plate and microwave on high for 30 seconds to make them pliable.
Step 4: Lightly spray the warmed tortillas with olive oil and sprinkle half of the salt over them.
Step 5: Turn the muffin tin upside down. Tuck each tortilla circle salt side down between the muffin tin holes so they form taco shapes. Repeat with remaining tortilla rounds.
Step 6: Lightly spray the surfaces of all the tortilla shells with olive oil (no additional salt needed).
Step 7: Bake the taco shells for 12 minutes or until they are golden and crispy. Allow them to cool in the muffin tin so they hold their shape. They will stay crisp for up to 2 days.
Step 8: Meanwhile, dice the cooked prawns into small 5mm (0.2″) cubes. For larger prawns, cut in half horizontally, then chop.
Step 9: In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, and garlic powder to make the Marie Rose sauce.
Step 10: Just before assembling, gently fold the diced prawns and finely chopped cornichons into the sauce.
Step 11: Fill each crispy taco shell with the prawn cocktail mixture and sprinkle with finely sliced chives or parsley.
Step 12: To serve, arrange the filled tacos upright on a bed of dried black beans or rock salt to keep them stable.
Step 13: Serve immediately and enjoy the compliments!

Tips & Variations

For extra flavor, garnish with a small spoonful of salmon roe or caviar on top of each taco.
If you can’t find cornichons, dill pickles are a great substitute and add a nice crunch.
Use whole egg mayonnaise for a richer sauce; Kewpie mayo offers a delicious umami twist.
You can prepare the taco shells in advance and store them in an airtight container to maintain crispness.
For a milder spice, omit the Tabasco and cayenne pepper or adjust to taste.

Storage

Store any leftover prawn cocktail filling separately in an airtight container in the refrigerator for up to 2 days. Keep the crispy taco shells in an airtight container at room temperature to preserve their crunch. Reassemble just before serving. Reheating the taco shells is not recommended, as they may lose crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

You can use flour tortillas, but they are usually softer and less crisp when baked this way. Corn tortillas hold the taco shape better and provide a nice crunch.

How do I keep the mini tacos from falling over when serving?

Place the filled mini tacos upright on a bed of dried black beans or coarse rock salt. This stabilizes them and adds a charming presentation.

Prawn Cocktail Mini Tacos Recipe

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4.9 from 99 reviews

These prawn cocktail mini tacos are a delightful appetizer featuring crispy homemade corn tortilla shells filled with a creamy, tangy prawn cocktail filling. Perfect for entertaining, they combine the crunch of golden-baked mini tacos with a flavorful mixture of diced prawns in a classic Marie Rose sauce enhanced with subtle spice and fresh herbs.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 17 mini tacos 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

For the Mini Taco Shells

6 corn tortillas (~13cm / 3″ wide)
1/4 tsp cooking salt / kosher salt (reduce by half if using table salt)
Olive oil spray

For the Prawn Cocktail Filling

220g / 7 oz cooked prawns/shrimp, peeled (approx. 500g / 1 lb whole cooked in shell, peeled)
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 sauce (optional, for spice)
1/8 tsp cayenne pepper (optional, for spice)
1/8 tsp garlic powder (or a small garlic clove pressed)
1 tbsp cornichons (or dill pickle), finely chopped
1 tbsp chives, finely sliced (or parsley)

Optional Garnishes and Serving

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

Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Prepare a standard 12-hole muffin tin by turning it upside down to use as a mold for shaping the taco shells.
Cut Tortilla Rounds: Using a 6cm (2.4″) round cutter, cut 17 circles out of the corn tortillas. You can collect the offcuts to use for other recipes or to press more rounds if desired.
Soften Tortillas: Spread half of the tortilla rounds on a dinner plate and microwave them on high for 30 seconds to make them pliable and easier to shape.
Season and Shape: Lightly spray the softened tortillas with olive oil spray and sprinkle half the salt over them. Then wedge each round, salt side down, between the upside-down muffin tin holes to form mini taco shapes. Repeat with the remaining rounds.
Final Oil Spray: Spray the surface of all the shaped tortillas lightly with olive oil spray but do not add more salt at this stage.
Bake the Taco Shells: Place the muffin tin with the shaped tortillas in the preheated oven. Bake for 12 minutes or until the mini taco shells are golden and crispy. Allow them to cool in the muffin tin so they hold their shape. The shells will stay crisp for up to 2 days if stored properly.
Prepare Prawn Filling: Dice the cooked prawns into small 5mm (0.2″) cubes. If the prawns are large, cut them in half horizontally lengthwise before chopping.
Make Marie Rose Sauce: In a bowl, mix together mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco sauce (if using), cayenne pepper, and garlic powder until well combined to create a flavorful Marie Rose sauce.
Combine Prawns with Sauce: Just before assembling, stir the diced prawns into the Marie Rose sauce to coat evenly.
Assemble the Mini Tacos: Spoon the prawn cocktail filling generously into each crispy mini taco shell. Sprinkle finely sliced chives on top for freshness and garnish.
Serve: To keep the mini tacos upright when serving, place them on a bed of dried black beans or rock salt. Optionally, garnish with salmon roe or caviar for an elegant touch. Serve immediately and enjoy!

Notes

Note 1: Corn tortillas are preferred for crispiness; flour tortillas can be used but may not hold shape as well.
Note 2: Using whole cooked prawns in shell and peeling yourself ensures freshness and better texture.
Note 3: Whole egg mayonnaise or Kewpie mayonnaise adds creaminess and authentic flavor.
Note 4: Fresh horseradish enhances the tangy profile of the filling, but horseradish cream is a suitable substitute.
Note 5: Rock salt or dried black beans help keep the mini tacos upright and stable on the serving dish.
Note 6: Offcuts from tortillas can be used as chips or baked again if possible.

Keywords: prawn cocktail, mini tacos, shrimp appetizer, Marie Rose sauce, party snacks, baked taco shells, seafood appetizer