Corn cups with prawns, mango & chillies

Corn cups with prawns, mango & chillies

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(4 ratings)

Prep: 15 mins Cook: 10 mins


Makes 24

Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés - perfect for a party or buffet spread

Nutrition and extra info

  • Healthy

Nutrition: per corn cup

  • kcal49
  • fat2g
  • saturates0g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.1g
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  • 8-10 corn tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 3 tbsp vegetable oil
  • 100g small shelled prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • juice 1 lime



    The same shape, but smaller than…

  • ½ mango, peeled, deseeded and finely diced
  • 2 tbsp finely diced red onion
  • 1 red chilli, finely diced
  • handful coriander, finely chopped and some whole leaves reserved


  1. Heat oven to 200C/180C fan/gas 6. Using a 6cm pastry cutter, cut out circles from the tortillas. Heat the tortilla circles from the tortillas. Heat the tortilla circles for 5 secs in a microwave, then press into a mini muffin tin. Brush with the oil and bake for 8-10 mins until golden and crisp. Remove and leave to cool completely.

  2. Chop the prawns into small pieces and marinate in the lime juice for 5 mins. Put the prawns and lime juice in a bowl with the mango, red onion, chilli and coriander. Season, mix together and use to fill the corn cups just before serving. Top with coriander leaves.

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Comments, questions and tips

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13th Mar, 2016
A lovely easy starter, my family loved it, you do have to be careful when cooking the corn cups, I burnt one lot, very tasty, I have made it three times and will certainly make it again.
23rd Dec, 2014
Not sure if I've missed something but there are no instructions for cooking the prawns?
goodfoodteam's picture
23rd Dec, 2014
Hi staceyb85 thanks for your question. This recipe uses a technique called ceviche which is where the raw fish or in this case prawns are left to marinate in lime juice. The acid in the lime juice reacts with the prawns and they become opaque as they would if they were cooked with heat. If you're worried you could try blanching them first briefly in boiling water but we haven't tested doing so in our kitchen so cannot guarantee perfect results and that may make the prawns less tender. Hope this helps. 
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