Prawn cocktail mini tacos (shrimp)
User Reviews
5
Prawn cocktail mini tacos (shrimp)
Description
These mini tacos start by cutting 6cm rounds from corn tortillas, microwaving briefly to soften, then shaping them over an inverted muffin tin and baking until crisp and golden. The prawn filling consists of cooked, peeled prawns diced into small cubes and combined with a prawn cocktail sauce made from mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne, garlic powder, and finely chopped cornichons.
The baked tortilla shells hold their crispness well for about two days when stored properly, while the prawn filling is best prepared fresh. The contrasting textures of crisp shells and creamy, tangy prawns offer a refined take on classic prawn cocktail served in an appealing, convenient format. Garnishes such as chives add fresh flavor, and luxury toppings like caviar can be added for an upscale presentation.
This recipe is adaptable to flour tortillas, though corn tortillas provide a better flavor and additional crunch. Preparing the shells and filling separately until serving helps maintain crispness. Leftover taco shells can be cut into shards for toppings on salads or other dishes.
Ingredients
Mini tacos:
- 6 corn tortillas ~13cm / 3" wide (Note 1 on flour tortillas)
- 1/4 tsp kosher salt halve for table salt, or cooking salt
- olive oil spray form
Prawns:
- 220g/7 oz prawn ie 500g/1 lb whole cooked in shell, then peel yourself, Note 2, cooked, peeled, aka shrimp
Prawn cocktail sauce:
- 4 tbsp mayonnaise , preferably whole egg, or Kewpie (Note 3)
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 tsp Worcestershire sauce
- 1/2 tsp horseradish cream , or better yet fresh horseradish (Note 4)
- 2 dashes of Tabasco sauce 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)
- salmon roe not pictured, fancy options
- caviar not pictured, fancy options
- dried black beans to keep upright when serving (optional, Note 5, or rock salt
Instructions
Abbreviated recipe:
- Cut 17 x 6cm/2.4" rounds, microwave to soften, oil and salt, press into upside muffin tin. Bake 12 minutes, cool in tin. Fill!
FULL RECIPE:
Crispy mini taco shells:
- Preheat the oven to 180°C/350°F (160°C fan-forced). Get a standard 12 hole muffin tin.
- Cut circles from the tortillas using a 6cm / 2.4" cutter. (Note 6 on using offcuts)
- Warm - Spread half on a dinner plate and microwave for 30 seconds on high (makes them pliable). Spray the warm tortillas lightly with oil, sprinkle with half the salt.
- Wedge - 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.
- Spray the surface of the tortillas lightly with oil (no salt).
- Bake for 12 minutes, or until quite golden and crispy. Cool in the muffin tin so they set. (Stays crisp 2 days!)
Prawn cocktail filling:
- Dice the prawns into small 5mm / 0.2" cubes (for large, cut in half horizontally, lengthwise then chop - see video).
- Mix the Marie Rose sauce in a bowl. Then stir the prawns through, just before assembling.
Assembling:
- 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.
- Pass around, bask in praise, be coy when people ask how you made those marvellous mini taco shells!
Notes
- Use more corn tortillas if smaller or fewer if larger; corn tortillas crisp better and retain flavor longer than flour.
- Buy whole raw prawns and peel yourself for best flavor; cooked frozen peeled prawns tend to lack flavor.
- Whole egg mayonnaise creates a smoother sauce that complements the prawns well.
- Horseradish cream adds a tangy heat; do not replace it with lemon juice as it thins the sauce.
- To keep mini tacos upright for serving, use dried black beans or rock salt as a base, but they can also be laid on their sides.
- Cut tortilla circles with a round cutter or carefully use a glass; save offcuts to bake into tortilla shards for salads.
- Mini taco shells can be stored in an airtight container for up to 2 days; re-crisp flour shells in the oven if needed.
- Prepare prawn filling fresh and combine just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17mini tacos
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 36g | |
| Calories | 69cal | 3% |
| Carbohydrates | 5.25g | 2% |
| Protein | 2g | 4% |
| Fat | 4.6g | 7% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 183mg | 8% |
| Potassium | 47mg | 1% |
| Fiber | 1.1g | 4% |
| Sugar | 0.9g | 2% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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