Prawn cocktail mini tacos (shrimp)

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Ingredients

6 corn tortillas (~13cm / 3" wide (Note 1 on flour tortillas))
1/4 tsp cooking salt / kosher salt ((halve for table salt))
Olive oil spray
220g/7 oz cooked prawns/shrimp, peeled ((ie 500g/1 lb whole cooked in shell, then peel yourself, Note 2))
4 tbsp mayonnaise (, preferably whole egg, or Kewpie (Note 3))
1 tbsp ketchup ((or Aussie tomato sauce))
1 tsp Worcestershire sauce
1/2 tsp horseradish cream (, or better yet fresh horseradish (Note 4))
2 dashes of tabasco (, for touch of spice (optional))
1/8 tsp cayenne pepper (, for touch of spice (optional))
1/8 tsp garlic powder ((or small garlic clove pressed using garlic crusher))
1 tbsp cornichons ((or dill pickle), finely chopped)
1 tbsp chives (, finely sliced (or parsley))
Fancy options - salmon roe, caviar ((not pictured))
Dried black beans or rock salt (, to keep upright when serving (optional, Note 5))

36 g per serving

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