Introduction
Mini tacos filled with prawn cocktail are a delightful and visually appealing appetizer that can elevate any gathering. The combination of tender prawns and a zesty sauce wrapped in crunchy tortillas creates a perfect balance of flavors and textures. These bite-sized delights are easy to prepare, making them an excellent choice for parties or family dinners.
Detailed Ingredients with Measures
Mini Tacos:
– 6 corn tortillas (~13cm / 3″ wide)
– 1/4 tsp cooking salt / kosher salt (halve for table salt)
– Olive oil spray
Prawns:
– 220g/7 oz cooked prawns/shrimp, peeled (approximately 500g/1 lb whole cooked in shell)
Prawn Cocktail Sauce:
– 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 of Tabasco (optional)
– 1/8 tsp cayenne pepper (optional)
– 1/8 tsp garlic powder (or small garlic clove, pressed)
– 1 tbsp cornichons (or dill pickle), finely chopped
Garnish/Serving:
– 1 tbsp chives, finely sliced (or parsley)
– Optional: salmon roe, caviar
– Dried black beans or rock salt (to keep tacos upright when serving)
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Yield
Serves 2-3 as an appetizer
Instructions
Mini Taco Shells:
1. Preheat the oven to 180°C/350°F (160°C fan-forced).
2. Using a 6cm / 2.4″ cutter, cut circles from the tortillas.
3. Place half of the tortilla rounds on a plate and microwave for 30 seconds on high to make them pliable.
4. Lightly spray the warm tortillas with olive oil and sprinkle with half the salt.
5. Turn a standard 12-hole muffin tin upside down. Wedge the tortillas, salt side down, between the muffin tin holes to form taco shapes.
6. Repeat with the remaining tortilla rounds.
7. Lightly spray the surface of the tortillas with olive oil.
8. Bake for 12 minutes, or until golden and crispy.
9. Allow the taco shells to cool in the muffin tin to set their shape.
Prawn Cocktail Filling:
1. Dice the peeled prawns into small 5mm / 0.2″ cubes.
2. In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and chopped cornichons to create the Marie Rose sauce.
3. Just before assembling, stir the diced prawns into the sauce.
Assembling:
1. Fill each mini taco shell with the prawn cocktail mixture.
2. Sprinkle with finely sliced chives.
3. To keep the tacos upright when serving, place them on a bed of dried black beans or rock salt.
4. Serve immediately and enjoy.
Detailed Directions and Instructions
Mini Taco Shells:
1. Preheat the oven to 180°C/350°F (160°C fan-forced).
2. Using a 6cm / 2.4″ cutter, cut circles from the tortillas.
3. Place half of the tortilla rounds on a plate and microwave for 30 seconds on high to make them pliable.
4. Lightly spray the warm tortillas with olive oil and sprinkle with half the salt.
5. Turn a standard 12-hole muffin tin upside down. Wedge the tortillas, salt side down, between the muffin tin holes to form taco shapes.
6. Repeat with the remaining tortilla rounds.
7. Lightly spray the surface of the tortillas with olive oil.
8. Bake for 12 minutes, or until golden and crispy.
9. Allow the taco shells to cool in the muffin tin to set their shape.
Prawn Cocktail Filling:
1. Dice the peeled prawns into small 5mm / 0.2″ cubes.
2. In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder, and chopped cornichons to create the Marie Rose sauce.
3. Just before assembling, stir the diced prawns into the sauce.
Assembling:
1. Fill each mini taco shell with the prawn cocktail mixture.
2. Sprinkle with finely sliced chives.
3. To keep the tacos upright when serving, place them on a bed of dried black beans or rock salt.
4. Serve immediately and enjoy.
Notes
Yield:
This recipe makes 6 mini tacos.
Ingredient Substitutions:
You can use any type of protein instead of prawns, if desired.
Storage:
It is best to serve the tacos immediately after assembling, as the shells may become soggy if left for too long.
Serving Suggestions:
Consider pairing with a light salad or a refreshing beverage for a complete meal.
Cook techniques
Preparing Mini Taco Shells
1. Preheat the oven to ensure even cooking.
2. Use a cutter for uniform taco shell sizes.
3. Microwave tortillas briefly for pliability.
4. Spray with olive oil for a crispy texture.
5. Shape tortillas in muffin tin to create taco forms.
6. Bake until golden and let cool for shape retention.
Making Prawn Cocktail Filling
1. Dice prawns into small cubes for easy filling.
2. Mix sauce ingredients in a bowl for flavor.
3. Combine prawn pieces with sauce just before assembling to maintain freshness.
Assembling Mini Tacos
1. Carefully fill taco shells with prawn cocktail mixture.
2. Garnish with finely sliced chives for color and flavor.
3. Use dried black beans or rock salt to stabilize tacos while serving.
FAQ
Can I use different tortillas for the taco shells?
Yes, you can substitute with other types of tortillas, but corn tortillas are traditional for a mini taco texture.
Can the prawn cocktail sauce be prepared in advance?
Yes, the sauce can be made ahead of time; just add the diced prawns right before serving for the best texture.
What can I substitute for mayonnaise in the prawn cocktail sauce?
You can try Greek yogurt or a vegan mayo alternative for a lighter option.
How can I store leftover mini tacos?
It’s best to store the shells and filling separately. The shells can be kept in an airtight container, and the filling should be stored in the refrigerator.
Can I replace prawns with other seafood?
Absolutely! You can use crab meat, lobster, or even cooked fish as an alternative filling.
Conclusion
The Mini Tacos filled with prawn cocktail offer a delightful fusion of flavors and textures, making them a perfect appetizer or light meal. The crispy taco shells combined with the creamy, zesty prawn filling create a tantalizing bite that is sure to impress your guests. Enjoy these easy-to-make treats for any occasion!
More recipes suggestions and combination
Spicy Tuna Tartare Tartlets
Swap the prawns with diced fresh tuna marinated in soy sauce, sesame oil, and lime juice. Serve in the mini taco shells for a refreshing twist.
Mini Chicken Tacos
Use shredded cooked chicken mixed with a tangy BBQ sauce and diced avocado for a hearty filling in your mini taco shells.
Vegetarian Black Bean Tacos
Replace the prawns with a mixture of black beans, corn, diced bell pepper, and avocado, seasoned with lime juice and cumin.
Avocado and Tomato Salsa Tacos
Fill the taco shells with a mixture of diced avocado, fresh tomatoes, red onion, and cilantro for a vibrant and healthy option.
Smoked Salmon and Cream Cheese Tacos
Make a filling with smoked salmon, cream cheese, capers, and fresh dill for a sophisticated appetizer version.
Chickpea Salad Tacos
Combine canned chickpeas, chopped cucumber, bell peppers, and tzatziki sauce for a refreshing Mediterranean flavor in your mini taco shells.
