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Crispy Big Mac Tacos

Crispy Big Mac Tacos - featured image
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A quick and easy homemade mashup combining the iconic Big Mac flavors with crispy taco shells for a delicious and satisfying meal.

Ingredients

Scale
  • 1 lb ground beef (80/20 for juiciness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil or canola oil (for cooking)
  • 8 small flour tortillas (6-inch size works best)
  • Vegetable oil, for frying (about 2 cups)
  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1 teaspoon garlic powder (for sauce)
  • 1 teaspoon onion powder (for sauce)
  • Pinch of paprika
  • 1 cup shredded iceberg lettuce
  • ½ cup finely diced white onion
  • 1 cup shredded cheddar cheese
  • 8 dill pickle slices

Instructions

  1. Prepare the Big Mac Sauce: In a small bowl, whisk together mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and paprika until smooth. Cover and refrigerate to let the flavors meld while you prep the rest (about 5 minutes).
  2. Cook the Ground Beef: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Sprinkle garlic powder, onion powder, salt, and pepper evenly over the meat. Cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Drain any excess fat and set aside.
  3. Fry the Taco Shells: Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Using tongs, carefully fold each flour tortilla in half and hold it in the hot oil until it crisps and holds shape (about 30-40 seconds per side). Drain on paper towels to remove excess oil. Repeat with all tortillas.
  4. Prepare Toppings: While frying, shred the iceberg lettuce finely, dice onions, slice pickles, and grate cheddar cheese if not pre-shredded.
  5. Assemble the Tacos: Spread about 1 tablespoon of Big Mac sauce inside each crispy shell. Add a generous spoonful of the cooked beef, then top with shredded lettuce, diced onions, a slice of pickle, and a sprinkle of shredded cheese. Repeat for all tacos.
  6. Serve Immediately: Enjoy fresh for maximum crunch and flavor. Serve with extra sauce on the side if desired.

Notes

For gluten-free option, swap flour tortillas for corn tortillas and fry carefully as they crisp faster. Use dairy-free mayo and cheese for vegan adaptation. Fry tortillas just until golden to avoid brittleness. Drain excess fat from beef to prevent soggy tacos. Sauce tastes best after chilling at least 30 minutes. Store beef, sauce, and toppings separately if making ahead.

Nutrition

Keywords: Big Mac, tacos, crispy taco shells, homemade sauce, ground beef, easy recipe, family dinner, fast food mashup

Find it online: https://jodierecipes.com/crispy-big-mac-tacos-recipe-easy-homemade-mashup-for-ultimate-flavor/