Introduction
Mini tacos are an exciting twist on classic flavors, delivering a delicious bite-sized treat that’s perfect for gatherings or a casual night in. With crispy shells made from corn tortillas and a delectable prawn cocktail filling, these mini tacos are sure to impress your guests. This article will guide you through the ingredients, preparation, and assembly of these delightful little bites.
Detailed Ingredients with measures
mini tacos:
6 corn tortillas ~13cm / 3″ wide (Note 1 on flour tortillas)
1/4 tsp cooking salt / kosher salt (halve for table salt)
Olive oil spray
prawns:
220g/7 oz cooked prawns/shrimp, peeled (ie 500g/1 lb whole cooked in shell, then peel yourself, Note 2)
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, 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 (not pictured)
Dried black beans or rock salt, to keep upright when serving (optional, Note 5)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Serves 4-6
Mini tacos with a prawn cocktail filling are a delightful addition to any meal or gathering, providing a blend of textures and flavors that are both satisfying and elegant. Enjoy crafting these tasty treats and impress your friends with your culinary skills!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 180°C/350°F (160°C fan-forced). Prepare a standard 12-hole muffin tin by turning it upside down.
Prepare Taco Shells
Cut circles from the corn tortillas using a 6cm/2.4″ cutter, aiming for 17 circles. If you have tortilla offcuts, you can save them for other uses.
Warm Tortillas
Spread half of the cut tortilla circles on a dinner plate. Microwave them on high for 30 seconds to soften, making them pliable.
Season and Shape Tortillas
Spray the warm tortillas lightly with olive oil and sprinkle with half of the cooking salt.
Wedge Tortillas
Wedge the tortillas, salt side down, between the holes of the upside-down muffin tin. This will create the taco shape. Repeat this step with the remaining tortilla rounds.
Oil the Tortilla Surface
Lightly spray the surface of the wedged tortillas with olive oil, ensuring no salt is added at this stage.
Bake the Taco Shells
Bake the tortilla shells in the preheated oven for 12 minutes or until they are quite golden and crispy. Allow them to cool in the muffin tin to ensure they hold their shape and remain crisp.
Prepare Prawn Filling
While the mini taco shells are baking, dice the cooked prawns into small 5mm / 0.2″ cubes. For larger prawns, cut them in half horizontally, lengthwise, and then chop.
Make Prawn Cocktail Sauce
In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, tabasco (if using), cayenne pepper (if using), garlic powder, and finely chopped cornichons (or dill pickles) to create the prawn cocktail sauce.
Combine Prawns and Sauce
Stir the diced prawns through the prepared prawn cocktail sauce just before assembling the tacos.
Assemble Mini Tacos
Fill each taco shell with the prawn cocktail filling. Sprinkle finely sliced chives on top for garnish.
Present Tacos
To keep the mini tacos upright while serving, place them on a bed of dried black beans or rock salt. Enjoy the compliments as you share your creation!
Notes
Note 1
You may substitute corn tortillas with flour tortillas if preferred, though the flavor and texture will differ.
Note 2
For the prawns, start with whole cooked prawns/shrimp weighing 500g/1 lb, then peel them yourself.
Note 3
For best flavor, use either whole egg mayonnaise or Kewpie mayonnaise in the prawn cocktail sauce.
Note 4
Using fresh horseradish will provide a more vibrant flavor compared to horseradish cream.
Note 5
Dried black beans or rock salt can be used to help keep the taco shells upright for serving, adding a decorative touch.
Note 6
Tortilla offcuts can be stored for other culinary uses, such as adding them to soups or salads for texture.
Cook techniques
Making Taco Shells
Cut circles from corn tortillas using a 6cm cutter. Warm the tortillas in a microwave to soften them, then lightly spray with olive oil and sprinkle with salt. Wedge the tortillas salt side down between the holes of an upside-down muffin tin to form taco shapes. Bake until golden and crispy, then cool in the tin.
Preparing Prawns
Dice cooked prawns into small cubes for better filling distribution. If using large prawns, cut them in half lengthwise before chopping.
Mixing Sauce
In a bowl, mix together mayonnaise, ketchup, Worcestershire sauce, horseradish, and optional spices. Stir the diced prawns into the sauce just before assembling to keep them fresh.
Assembling Mini Tacos
Fill cooled taco shells with prawn cocktail mixture and sprinkle with chives for garnish. To keep the tacos upright while serving, use dried beans or rock salt as a base.
Storing Taco Shells
Crispy taco shells can be stored in an airtight container for up to two days to maintain their crunchiness.
FAQ
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but the texture will differ from traditional mini tacos.
How long can I store the prawn cocktail filling?
The prawn cocktail filling should be consumed fresh for the best taste, but it can be stored in the refrigerator for up to one day.
Can I prepare the taco shells in advance?
Yes, you can prepare the taco shells in advance and store them in an airtight container until you are ready to fill and serve.
What can I substitute for chives as garnish?
You can use finely sliced parsley or other herbs as a substitute for chives.
Can I make the sauce without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt for a healthier option, though it will change the flavor slightly.
Conclusion
These mini tacos filled with prawn cocktail are a delightful and creative way to enjoy a classic dish. With their crispy taco shells and flavorful filling, they make for a perfect appetizer or a fun addition to any gathering. Easy to prepare and sure to impress, they are a versatile dish that can be customized to suit various tastes.
More recipes suggestions and combination
Mini Tacos with Grilled Chicken and Avocado Cream
Mini Tacos with Spicy Beef and Salsa Verde
Mini Tacos with Black Bean and Corn Salad
Seafood Mini Tacos with Mango Salsa
Mini Tacos with Roasted Vegetables and Hummus
Mini Tacos with Pork Carnitas and Pineapple Relish
Mini Tacos with Shrimp and Cilantro Lime Sauce
Mini Tacos with Pulled Jackfruit and Slaw
Mini Tacos with Chorizo and Sweet Potato Filling
