Big mac tacos for the big back flacos!

Ingredients

• 200 g Ground Beef (80% lean, formed into two thin patties)
• 0.5 tsp Salt (Seasoning for the beef)
• 0.25 tsp Black Pepper (Freshly ground)
• 2 pieces Small Flour Tortillas (6‑inch soft tortillas)
• 2 slices Cheddar Cheese Slice (American‑style cheddar works well)
• 0.25 cup Shredded Lettuce (Iceberg or romaine, loosely packed)
• 4 slices Pickle Slices (Dill pickles, thinly sliced)
• 2 tbsp Plain Greek Yogurt (Full‑fat for richer sauce)
• 1 tbsp Sriracha Sauce (Adjust heat to taste)
• a pinch Black Pepper (for sauce) (Season the sauce)

Instructions

1. Make the Yogurt‑Sriracha Sauce

   In a small mixing bowl combine the Greek yogurt, sriracha sauce, a pinch of black pepper, and a pinch of salt. Stir until smooth.

   Time: PT2M

2. Form and Season the Beef Patties

   Divide the ground beef into two equal portions and shape each into a thin, round patty about the size of the tortillas. Sprinkle both sides with salt and black pepper.

   Time: PT3M

3. Cook the Beef Patties

   Heat the skillet over medium‑high heat. Add the patties and cook for 2 minutes on the first side, then flip and cook another 2 minutes. The patties should be browned and reach an internal temperature of 70°C (160°F).

   Time: PT4M

   Temperature: Medium‑high heat

4. Toast the Tortillas in the Drippings

   Remove the cooked patties and set aside. In the same skillet, add the tortillas one at a time, pressing gently with a spatula. Toast each side for about 15‑20 seconds until lightly browned and pliable.

   Time: PT2M

   Temperature: Medium heat

5. Assemble the Big Mac Tacos

   Place a cooked patty on each toasted tortilla. Top with a slice of cheddar cheese, shredded lettuce, pickle slices, and a generous drizzle of the yogurt‑sriracha sauce. Fold the tortilla over the fillings and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g