Description
Prawn Cocktail Mini Tacos are bite-sized tacos filled with juicy, seasoned prawns and dressed in a zesty cocktail sauce, all tucked into crispy mini taco shells. They make a fun, flavorful appetizer or light meal with a fresh seafood twist.
Ingredients
- 1 lb raw prawns, peeled and deveined
- 24 mini taco shells or small tortillas
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 tbsp fresh lemon or lime juice
- 1/2 cup cocktail sauce (homemade or store-bought)
- 1 cup shredded lettuce or cabbage
- 2 tbsp fresh herbs (cilantro or parsley), chopped
- Salt and pepper, to taste
- Optional: 1/2 tsp smoked paprika, chili flakes, or hot sauce
Instructions
- Pat prawns dry and season with salt, pepper, and smoked paprika or chili flakes if using.
- Heat a skillet over medium-high heat and add olive oil or butter. Sauté minced garlic until fragrant, about 30 seconds.
- Add prawns and cook 2–3 minutes per side until pink and opaque. Squeeze fresh lemon or lime juice over the prawns and remove from heat.
- Warm mini taco shells briefly in the oven or dry skillet until slightly crisp.
- Fill each shell with shredded lettuce or cabbage.
- Top with cooked prawns and spoon cocktail sauce over each taco.
- Garnish with chopped fresh herbs and serve immediately while warm.
Notes
Use medium prawns for best bite-size portions.Serve cold for a refreshing twist—just chill prawns after cooking.Make your own cocktail sauce with ketchup, horseradish, lemon juice, and hot sauce.Add avocado salsa or radish slices for extra texture.Use gluten-free mini taco shells or corn tortillas for a gluten-free version.
Nutrition
- Serving Size: 4 mini tacos
- Calories: 220
- Sugar: 3g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
