Easy Big Mac Tacos
Big Mac tacos with beef, cheese, lettuce, pickles and creamy special sauce are a quick, high-protein twist on the fast food fave.
Servings: 4 servings
Calories: 419kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 8 corn tortillas
- 1 lb extra-lean ground beef
- 1/2 cup cheddar cheese grated
- 16 sliced pickles
- 1/4 cup yellow onion finely diced
- 1.5 cups romaine lettuce finely chopped
Big mac sauce
- 1/3 cup light mayo
- 1 tbsp ketchup
- 1 tbsp relish
Instructions
- Divide ground beef among 8 corn tortillas, pressing down and spreading to cover the surface of the corn tortilla. Season with a bit of salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add corn tortillas beef side down and cook for 2-3 minutes until beef is browned. You will likely need to do this in batches, cooking 2 tacos at a time. Flip and cook tortilla side down for 1 more minute.
- Meanwhile, mix sauce ingredients together in a bowl and chop lettuce and dice onion.
- Add 1 tbsp of shredded cheese to each taco, then divide pickles, onion, lettuce and sauce among tacos. Serve and enjoy!
Notes
Cook in batches so they crisp up well.
Best enjoyed warm so the cheese melts and every bite is crispy and juicy.
Store leftover tacos and toppings separate for up to 3 days in the fridge. Heat tacos in a skillet or air fryer so they crisp back up, then add fresh toppings.
I don't recommend freezing.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 31g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 648mg | Potassium: 609mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1768IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 4mg