Prawn Cocktail Mini Tacos: Bite‑Sized Seafood Delight for Every Occasion

If you’re craving a fun, flavorful, and crowd‑pleasing appetizer, these Prawn Cocktail Mini Tacos will steal the show. Imagine crisp little taco shells hugging a creamy, zesty prawn cocktail filling — perfect for parties, game day, or a unique starter that impresses. With this recipe, you’ll transform simple ingredients into a gourmet snack that’s as Instagram‑worthy as it is delicious. Before we dive in, check out our popular Crispy Fish Tacos with Mango Salsa for more seafood fiesta inspiration!

These mini tacos balance texture and taste beautifully: crunchy shells, succulent prawns, and a tangy Marie Rose–style sauce. Whether you’re an experienced home chef or a kitchen beginner, you’ll find this recipe approachable yet exciting — and your guests won’t stop raving about it.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Fun: Ready in under 45 minutes, these mini tacos turn ordinary prawns into a party favorite.
• Simple Ingredients: Everyday pantry staples combine with cooked prawns for a flavour‑packed filling.
• Eye‑Catching Presentation: Bite‑sized and elegant — perfect for entertaining or casual snacking.
• Customizable: Play with spice levels or garnishes to make it your own.
• Crowd‑Pleaser: From kids to adults, everyone will reach for seconds.

This version stands out thanks to its golden, oven‑baked shells and a velvety prawn cocktail sauce that’s richer and more flavorful than what you’ll find in most store‑bought recipes.

Ingredients Needed

Below are the components you’ll need to bring these Prawn Cocktail Mini Tacos to life. I’ve grouped them to make your prep easier:

For the Mini Taco Shells

• 6 small corn tortillas (~13 cm / 3″ wide) — see Note 1 for flour tortilla alternatives
• ¼ tsp kosher or cooking salt (use half the amount if using table salt)
• Olive oil spray for crisping

For the Prawn Filling

• 220 g / 7 oz cooked prawns/shrimp, peeled — about 500 g / 1 lb in shell before peeling (see Note 2)
• 4 tbsp whole‑egg mayonnaise (or Kewpie mayo for extra umami)
• 1 tbsp ketchup or Australian tomato sauce
• 1 tsp Worcestershire sauce for depth of flavor
• ½ tsp horseradish cream (fresh horseradish if available)
• 2 dashes of Tabasco for a hint of heat (optional)
• ⅛ tsp cayenne pepper for warmth (optional)
• ⅛ tsp garlic powder (or one small garlic clove, pressed)
• 1 tbsp finely chopped cornichons or dill pickles

Garnishes & Serving

• 1 tbsp finely sliced chives or fresh parsley
• Salmon roe or caviar (optional, for a fancy touch)
• Dried black beans or rock salt to keep shells upright (optional — see Note 5)

How to Make Prawn Cocktail Mini Tacos

Before starting, preheat your oven to 180 °C (350 °F) and have a standard 12‑hole muffin tray ready. These step‑by‑step instructions will guide you from raw ingredients to polished presentation.

Prepare the Mini Taco Shells

1. Shape the tortillas:
   Using a 6 cm / 2.4″ round cutter, press into each corn tortilla to create even circular discs. This size ensures your mini tacos are perfectly bite‑sized.
2. Warm for pliability:
   Place half of the tortilla rounds on a dinner plate and microwave on high for about 30 seconds. Warming makes them soft and easier to mold without cracking.
3. Season and oil:
   Lightly mist both sides of the warmed tortillas with olive oil spray. Sprinkle half of them with a pinch of salt to enhance flavor.
4. Mold into shape:
   Turn your muffin tin upside down. Gently press each tortilla circle, salted side down, into the space between two adjacent muffin cups. The tortillas will naturally fold into a taco shape.
5. Second batch:
   Repeat the warming, seasoning, and folding process with the remaining tortillas.
6. Bake to crisp:
   Once all tortillas are shaped, give them a final, light spray of oil (this time without salt). Bake in the preheated oven for about 12 minutes, or until the shells are golden and crisp. Visual cue: You’re aiming for a deep golden hue and completely firm texture — this ensures they stay crisp even after filling.
7. Cool in the tin:
   Leave the shells to cool in the muffin tin. This helps them keep their shape and gives you time to prepare the filling.

Make the Prawn Cocktail Filling

8. Chop the prawns:
   Dice your peeled, cooked prawns into small ~5 mm (¼″) pieces. For larger prawns, first slice in half lengthwise before dicing.
9. Mix the sauce:
   In a medium bowl, combine the mayonnaise, ketchup, Worcestershire sauce, horseradish cream, Tabasco (if using), cayenne, garlic powder, and chopped cornichons. Stir until the mixture is smooth and harmonized.
10. Combine prawns and sauce:
    Add the diced prawns to the bowl and toss gently to coat evenly. This mixture is rich, tangy, and the star of your mini tacos.

Assemble the Mini Tacos

11. Fill the shells:
    Using a small spoon, carefully fill each crisp shell with a generous portion of the prawn cocktail filling. Aim for a balance — too little and it looks sparse, too much and they topple.
12. Garnish:
    Sprinkle with finely sliced chives or parsley for color and freshness. If you’re going upscale, a small dot of salmon roe or caviar adds luxurious pops of flavor.
13. Serve upright:
    To keep the mini tacos standing on a platter, arrange them over a bed of dried black beans or rock salt. This not only stabilizes them but adds visual appeal.
14. Enjoy immediately:
    These are best served fresh. As the shells begin to absorb moisture over time, they’ll lose crispness.

Serving and Storage Tips

• Serve With: A wedge of lemon or lime adds zesty brightness. A side of avocado crema or cilantro lime sauce pairs beautifully too.
• Presentation Tip: Use a long wooden board or tiered serving tray to showcase the mini tacos in layers.
• Storing Leftovers: Store filling separately in an airtight container in the refrigerator for up to 2 days. The taco shells are best kept at room temperature in a sealed bag to stay crisp.
• Reheating Shells: If the shells soften, re‑crisp them in a 160 °C (325 °F) oven for 3–4 minutes before filling.

Helpful Notes

• Note 1 – Tortilla Options: Corn tortillas give the best texture and authentic flavor. If you only have flour tortillas, cut and bake the same way — they’ll be softer but still delicious.
• Note 2 – Prawn Prep: Using cooked prawns saves time. If starting with raw, quickly sauté with a pinch of salt until just pink, then cool before chopping.
• Note 3 – Mayo Choice: Whole‑egg mayo gives richness, while Kewpie offers a creamier, slightly sweeter profile.
• Note 4 – Horseradish Heat: Fresh horseradish gives the most vibrant kick compared to prepared cream. Adjust to taste.
• Note 5 – Keeping Upright: The beans or rock salt not only steadies your tacos but makes the display stunning for guests.

Conclusion

These Prawn Cocktail Mini Tacos take a beloved classic — prawn cocktail — and transform it into a stylish, shareable bite that’s perfect for celebrations or a special weeknight treat. With crisp, oven‑baked shells and a creamy, tangy filling, you’re serving something truly memorable. Whether you’re hosting a party or just indulging a craving, this recipe delivers texture, flavor, and flair.

If you tried this recipe, please leave a comment and star rating below — your feedback helps us craft even better ideas for you. Share a photo on Pinterest or Facebook and tag us! What twist did you give to this dish? Let us know — we love hearing from you!

Frequently Asked Questions (FAQ)

Can I make these mini tacos gluten‑free?

Yes! Simply swap corn tortillas that are certified gluten‑free. Ensure all sauces (such as Worcestershire) are also gluten‑free. This way, you keep both the flavour and dietary needs on point.

Is there a low‑carb version of this recipe?

Absolutely — use crisped romaine lettuce leaves or cheese taco shells in place of tortillas. The filling stays the same, and you’ll still enjoy bold prawn cocktail flavor without the carbs.

Can I prepare the filling ahead of time?

You can prepare the prawn cocktail filling a few hours ahead and chill it. However, only fill the taco shells right before serving to preserve their crispness.

How can I make this spicier?

Add extra Tabasco or cayenne pepper to your sauce, or include a dash of chipotle in adobo for smoky heat. Adjust to taste, but add gradually so you don’t overpower the delicate prawn flavor.