Mini prawn tacos & Mexican bloody mary shots

Mini prawn tacos & Mexican bloody mary shots

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Your guests are sure to be impressed with these delicious, prawn-filled bites. Serve with a chilling glass of Bloody Mary.

The ingredient of Mini prawn tacos & Mexican bloody mary shots

  1. 405g pkt Old El Paso Soft Taco Kit
  2. 200g cooked peeled prawns, chopped
  3. 1 large tomato, finely chopped
  4. 1 small red onion, halved, thinly sliced
  5. 1 lime, rind finely grated, juiced
  6. 1/4 cup fresh coriander leaves
  7. 60g feta, crumbled (optional)
  8. 1 avocado, thinly sliced
  9. 1L (4 cups) tomato juice, chilled
  10. 80ml (1/3 cup) tequila
  11. 250ml (1 cup) vodka
  12. 3-4 tablespoons lemon juice, to taste
  13. 3 tablespoons Worcestershire sauce
  14. Ice cubes, to serve
  15. celery sticks, to serve

The instruction how to make Mini prawn tacos & Mexican bloody mary shots

  1. Preheat oven to 180u00b0C/160u00b0C fan forced. Using a round 7cm cutter, cut each tortilla into 3 rounds. Working in batches, microwave the tortilla rounds on High for 20 seconds to soften and place in shallow, round-bottomed patty pans. Bake for 10-15 minutes or until tortillas cases are light golden and crisp. Cool in pans.
  2. Meanwhile, combine prawn, tomato and onion in a large bowl. Stir in 3-4 teaspoons lime juice, to taste. Add 2 teaspoons taco spice mix and stir to combine. Place tortilla cases on a serving platter and fill with prawn mixture. Top with lime rind, coriander, feta, if using, and avocado. Drizzle with taco sauce, if you like.
  3. To make the bloody mary shots, combine tomato juice, tequila, vodka, lemon juice, Worcestershire sauce and remaining taco spice mix in a large jug. Divide ice among chilled shot glasses. Fill with tomato juice mixture. Add a celery stick to each and serve with prawn tacos.

Nutritions of Mini prawn tacos & Mexican bloody mary shots

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calories: https://schema.org
calories: NutritionInformation

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