Corn cups with prawns, mango & chillies

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

  • Prep:15 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 49
  • fat 2g
  • saturates 0g
  • carbs 6g
  • sugars 1g
  • fibre 1g
  • protein 1g
  • salt 0.1g


  • 8-10 corn tortillas
  • 3 tbsp vegetable oil
  • 100g small shelled prawns
  • juice 1 lime
  • ½ mango, peeled, deseeded and finely diced
  • 2 tbsp finely diced red onions
  • 1 red chilli, finely diced
  • handful coriander, finely chopped and some whole leaves reserved


Make ahead

The corn cups can be made up to 1 day before and stored in an airtight container.



  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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