Big Mac Crispy Tacos
Equipment
Ingredients
Main Ingredients
ground beef (divided into 4 portions)
240 g
small flour tortillas
4 pcs
low-fat cheddar cheese
4 slices
shredded lettuce (shredded)
1 cup
pickles (sliced)
80 g
Big Mac Sauce
Greek yogurt
120 g
ketchup
1 tbsp
Dijon mustard
1 tsp
yellow onion (finely diced)
1 tbsp
white vinegar
1 tsp
garlic powder
0.5 tsp
black pepper
0.25 tsp
smoked paprika
0.25 tsp
salt
0.25 tsp
Instructions
Portion the beef
Divide the ground beef into 4 equal 60 g portions.
Spread beef on tortillas
Place one portion of beef onto each tortilla and press it into a very thin, even layer, spreading almost to the edges.
Season the beef
Lightly season the beef layer with salt.
Heat the skillet
Heat a large skillet over medium-high heat and lightly grease with oil.
Cook meat side down
Place tortillas meat-side down in the hot pan. Press firmly with a burger press or heavy flat object for maximum contact.
Flip and add cheese
Flip tacos and place one slice of low-fat cheddar on each. Cook until tortilla is lightly golden and cheese melts.
Prepare Big Mac sauce
Mix Greek yogurt, ketchup, Dijon mustard, diced onion, white vinegar, garlic powder, black pepper, smoked paprika and salt until smooth.
Assemble tacos
Top each taco with shredded lettuce and pickles, then drizzle generously with the yogurt Big Mac sauce.
Original recipe
Storage
Best eaten immediately while tortillas are crispy. Store sauce separately to maintain texture.
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