Prawn cocktail mini tacos
Ingredients
Mini tacos
- 6 corn tortillas ~13cm / 3" wide
- 1/4 tsp cooking salt / kosher salt
- Olive oil spray
Prawns
- 220g/7 oz cooked prawns/shrimp, peeled
Prawn cocktail sauce
- 4 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp horseradish cream
- 2 dashes of tabasco
- 1/8 tsp cayenne pepper
- 1/8 tsp garlic powder
- 1 tbsp cornichons, finely chopped
Garnish/serving
- 1 tbsp chives, finely sliced
- Fancy options – salmon roe, caviar
- Dried black beans or rock salt
Instructions
- 1
Preheat the oven to 180°C/350°F (160°C fan-forced). Get a standard 12 hole muffin tin.
12 min - 2
Cut circles from the tortillas using a 6cm / 2.4" cutter.
- 3
Spread half on a dinner plate and microwave for 30 seconds on high. Spray the warm tortillas lightly with oil, sprinkle with half the salt.
- 4
Turn the muffin tin upside down. Wedge the tortillas salt side down between the muffin tin holes – they fold into taco shapes! Repeat with remaining rounds.
- 5
Spray the surface of the tortillas lightly with oil. Bake for 12 minutes, or until quite golden and crispy. Cool in the muffin tin so they set.
- 6
Dice the prawns into small 5mm / 0.2" cubes.
- 7
Mix the Marie Rose sauce in a bowl. Then stir the prawns through, just before assembling.
- 8
Fill taco shells with prawn cocktail filling, sprinkle with chives. To keep them upright, place on a bed of rock salt or dried beans for serving.
Crispy mini taco shells
Prawn cocktail filling
Assembling
Nutrition
Per serving (based on 17 servings)
