We can't buy mini crispy taco shells here in Australia. So I make my own - just cut rounds out of soft tortillas then drape them over the oven rack and bake! It's that easy! The filling possibilities are endless. In the spirits of the last rays of summer here in Sydney, I've gone with a shrimp / prawn filling paired with a spicy Adobo Chipotle Sauce. Perfect for matching with an Australian Rose like Turkey Flat (my personal favourite!). I know the ingredients list looks long but there are quite a few repeat ingredients so don't be put off!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetiser, Party Food
Servings: 16
Calories: 69cal
Author: Nagi | RecipeTin Eats
Ingredients
Prawns
3.5 oz / 100 g raw prawns(peeled and deveined)
2tbspextra virgin olive oil, separated
2garlic cloves, minced
Salt and pepper
Mini Taco Shells
4flour tortillas(extra soft ones, if you can find them)
Oil spray
Adobo Chipotle Sauce
1/3cupmayonnaise(preferably whole egg)
3tbspsour cream
2chipotle chilies + 1 tbsp sauce from 1 can of chipotles in adobo
1/2cupvery finely shredded green cabbage(or lettuce)
Instructions
Marinade Prawns
Dice the prawns into 1/3" / 1cm pieces. Combine all Prawn ingredients in a small bowl and set aside while you prepare the other components.
Mini Taco Shells
Preheat oven to 180C / 350F.
Get a rack out of the oven and place it on two bowls to elevate it off the worktop surface.
Cut 3" / 7.5cm rounds out of the tortillas (I usually get 4 out of each).
Brush generously with water (this makes them soft and pliable). Place on a plate in single layers (i.e. not overlapping) with a wet paper towel between each layer. Microwave for 15 to 20 seconds, until hot and pliable.
Drape each piece over the wires of the oven rack. Because they are floppy, they will just drape into shape. Work quickly as when they cool, they will stiffen (wet again and microwave them if this happens). (See photo below)
Spray with oil then bake for 5 to 7 minutes until golden and crispy. Remove from oven and set aside to cool.
Adobo Chipotle Sauce
Combine ingredients in a small food processor and whizz until combined. Alternatively, finely chop the chipotle then hand mix with the other ingredients.
Pico de Gallo
Combine ingredients in a small bowl and mix.
Cook Prawns
Heat a heavy based fry pan over high heat until screaming hot. Add the prawns and cook for 40 seconds, until just starting to brown on the outside. The pieces are so small they will cook really quickly. Remove from pan.
Assemble
Dollop some Adobo Chipotle Sauce into a Mini Taco Shell. Top with shredded cabbage, Pico De Gallo and some Prawns.
Notes
1. Chipotles in Adobo Sauce is dried chipotles in a dark red flavoured sauce. It comes in a can and can be purchased at Harris Farm Markets (Australia) for around $3. Leftovers keep well in the fridge for up to a month.The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.2. The filling could also be used for Mini Tostadas - refer to Spicy Little Muffin Tin Chicken Tostadas for directions.3. Nutrition per taco (but who are you kidding, you won't stop at one!)