Prawn Cocktail Mini Tacos
Mar 29, 2025 06:14 AM
Prawn cocktails, in canapé form! These one-bite mini tacos are fantastic finger food, and you’ll love the nifty trick for making the miniature taco shells – just use an upside-down muffin tin!
Though you’ll catch me eating the leftover prawn filling by the spoonful, the star of today’s recipe, is not the prawns, but rather, the mini taco shells. Firstly – adorable! Versatile!
Secondly – how they’re made. It’s so nifty – just wedge tortilla rounds into taco shapes using upside down muffin tin, then bake. They come out crispy and really, truly, actually look like taco shells!
They are the perfect size for one-bite finger food, and can be filled with anything chopped small enough to fit inside. Try Jalapeño chicken filling, spicy salmon, Thai chicken salad or even old school taco beef.
In the spirit of summer (and an attempt to be grown-up cocktail party canapé worthy), I’ve gone for prawn cocktail with a classic Marie Rose sauce. You just can’t go wrong with that combo!
Ingredients:
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
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 better yet fresh horseradish
- 2 dashes of tabasco , for touch of spice (optional)
- 1/8 tsp cayenne pepper , for touch of spice (optional)
- 1/8 tsp garlic powder (or small garlic clove pressed using garlic crusher)
- 1 tbsp cornichons (or dill pickle), finely chopped
Garnish/Serving
- 1 tbsp chives , finely sliced (or parsley)
- Fancy options – salmon roe, caviar
- Dried black beans or rock salt , to keep upright when serving
Prep Time:
25 minutes
Cook Time:
12 minutes
Total Time:
67 minutes
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