Prawn Cocktail Mini Tacos

By RecipeTin Eats · 15 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Place a standard 12-hole muffin tin on the bench.
2. Cut 6 cm (2.4 inch) rounds from the corn tortillas.
3. Spread the rounds on a plate, microwave on high for 30 seconds to soften, then spray lightly with oil and sprinkle with half the salt.
4. Turn the muffin tin upside down and wedge the tortillas salt side down between the holes so they fold into taco shapes. Repeat with the remaining rounds.
5. Spray the tops of the tortillas lightly with oil, without salt.
6. Bake for 12 minutes, or until quite golden and crispy. Cool in the tin so they set.
7. Dice the prawns into 5 mm (0.2 inch) cubes; halve large prawns horizontally and lengthwise before dicing.
8. In a bowl, mix the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco, cayenne pepper, garlic powder and chopped cornichons. Stir the prawns through just before filling.
9. Fill the taco shells with the prawn mixture and sprinkle with the sliced chives. Serve on a bed of rock salt or dried beans to keep them upright, if using.

Summarized from RecipeTin Eats's video. Watch it for the details.

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