Prawn Cocktail Mini Tacos

• CT6 corn tortillas · approx. 13cm wide
• CS1/4 tsp cooking salt
• OOOlive oil spray
• CP220 g cooked prawns · peeled
• M4 tbsp mayonnaise
• K1 tbsp ketchup
• WS1 tsp Worcestershire sauce
• HC1/2 tsp horseradish cream
• T2 Tabasco
• CP1/8 tsp cayenne pepper
• GP1/8 tsp garlic powder
• C1 tbsp cornichons · finely chopped
• C1 tbsp chives · finely sliced

Préparation

1. 1

   Preheat the oven to 180°C and prepare a standard 12-hole muffin tin.

2. 2

   Use a 6cm cutter to cut circles from the tortillas. Arrange half of the rounds on a plate and microwave for 30 seconds to soften. Lightly spray with oil and sprinkle with half the salt.

3. 3

   Turn the muffin tin upside down. Position the tortilla rounds between the muffin cups so they fold into taco shapes. Repeat with remaining rounds.

4. 4

   Spray the surface of the shaped tortillas with a little more oil and bake for 12 minutes, or until golden and crisp. Allow to cool completely in the tin.

5. 5

   Finely dice the prawns into 5mm cubes. In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, horseradish, Tabasco, cayenne pepper, and garlic powder.

6. 6

   Stir the prawns, cornichons, and half the chives into the sauce. Spoon the mixture into the cooled taco shells, garnish with the remaining chives, and serve.