Big Mac Tacos
These viral Big Mac Tacos make the perfect easy dinner. They’re just as quick to prepare as classic ground beef tacos, they just have a unique Big Mac twist.
Servings: 8
Calories: 411kcal
Ingredients
Big Mac Sauce
- 1 cup mayonnaise
- 4 teaspoons ketchup
- 2 tablespoons dill pickle juice
- 1 tablespoon dill pickle minced
- 1 tablespoon yellow mustard
- 2 teaspoons white vinegar
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- ½ teaspoon smoked paprika
Tacos
- 1 pound ground beef medium
- 1 yellow onion small, chopped
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 8 soft taco shells
- 8 cheddar cheese slices
- lettuce shredded
- pickle slices
Instructions
- Make your Big Mac sauce by adding all the ingredients into a small bowl and whisk until combined. Set aside.
- Heat a large pan on medium heat and cook ground beef for about 5 minutes.
- Strain out some excess fat, then add onion, salt and pepper. Cook for a couple minutes until the beef is fully cooked and no longer pink.
- Then spoon ⅛th of the beef on each taco shell, followed by a slice of cheese, lettuce, pickles and Big Mac sauce.
Video
Notes
- Store leftover Big Mac taco filling in an airtight container in the fridge for up to 3 days.
- Don’t save leftover assembled tacos. When reheated, the tortillas will become soggy and fall apart.
- Warm the tortillas in the oven or skillet before you make the tacos. This makes them easier to bend and prevents ripping.
Nutrition
Calories: 411kcal | Carbohydrates: 4g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 921mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 2mg