Big Mac Tacos Lettuce Pickles (Print Format)
Mini tacos filled with savory beef, cheddar, crisp lettuce, pickles, and creamy tangy sauce.
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef (80% lean, 20% fat)
02 -
8-10 mini taco shells
03 -
10 slices cheddar cheese
04 -
1 cup chopped lettuce
05 -
1 cup pickles
06 -
Salt to taste
→ Big Mac Sauce
07 -
1 cup mayonnaise
08 -
3 tablespoons ketchup
09 -
1 tablespoon Dijon mustard
10 -
2 tablespoons diced yellow onion
11 -
Salt to taste
12 -
1 tablespoon chopped relish
13 -
1 tablespoon white vinegar
14 -
1 tablespoon garlic powder
15 -
1 teaspoon black pepper
16 -
1 teaspoon smoked paprika
# Steps:
01 -
In a bowl, combine mayonnaise, ketchup, Dijon mustard, diced yellow onion, salt, chopped relish, white vinegar, garlic powder, black pepper, and smoked paprika. Mix ingredients until well combined. Refrigerate for at least 30 minutes to allow the flavors to meld.
02 -
Heat a skillet over high heat and add a small amount of oil. Place 2-3 tablespoons of ground beef in the center of each tortilla and gently press down to create an even layer. Sprinkle salt on top of the ground beef. Place the meat side down in the hot skillet and lower the heat to medium-low. Cook for 4-5 minutes or until the ground beef is cooked through. If the skillet is large enough, cook two tacos at a time. Flip the tacos and cook the other side until crispy and golden.
03 -
Top each taco with a slice of cheddar cheese, chopped lettuce, and pickles. Drizzle the Big Mac Sauce over the top of each taco before serving.
# Tips:
01 -
Refrigerating the sauce enhances its flavor, so allow it to rest for at least 30 minutes.