These Big Mac Tacos are all the flavours of that takeaway favourite.. But in a taco! Crispy, crunchy wraps and beef, smothered in a homemade burger sauce. Give them a go!
I love a social media viral recipe and this one is no exception. Even better, these Big Mac Tacos have been everywhere online, but are also SUPER delicious.
Flattened homemade burgers, fried together with a tortilla wrap, topped with cheese and Big Mac-style garnish (lettuce, gherkins, onion) – and that unmistakable sauce, of course – and we have an absolute hit of a dinner on our hands.
Get the kids involved in the cooking at the weekend and don’t forget your homemade skin-on fries on the side!
Why you’ll love this Big Mac Tacos recipe
⭐️ Loads of fun to make
⭐️ Perfect weekend fakeaway
⭐️ Fresh, flavoursome and delicious
What you need to know about making Big Mac Tacos
We have seen these ALL over social media recently and decided to give them a go. I have to say, they weren’t quite as simple as people have made them look BUT we have come up with some tips to make them easier! (We made the mistakes so you don’t have to.)
Here goes:
- In step 2 of the recipe, it’s really best to use a rolling pin or bottle to roll the meat out. It’s quicker and it gets the meat flatter/more even.
- Be sure to spread the meat to the VERY edge (or even slightly over) of the tortilla. The meat shrinks as it cooks and becomes much smaller than the tortilla otherwise.
- As they fry, rest the bottom of a clean saucepan on top and leave it there while it cooks! This helps to flatten them and cook them evenly and with a crispy finish.
- If you want to keep them all hot to eat together, preheat the oven to a low heat and as you cook and remove them from the pan, place on a baking sheet in the oven. Add them as you cook them.
Big Mac Tacos Ingredients
- Small flour tortillas
- Sunflower oil
For the meat mixture:
- Lean beef mince
- Onion powder
- Garlic granules
- Ketchup
- Cheese slices
- Salt and freshly ground black pepper
For the sauce:
- Mayonnaise
- Paprika
- Chopped gherkins
- Pickle juice
- American mustard
To serve:
- Iceberg lettuce
- Gherkins
- White onion
How to make Big Mac Tacos
- Make up the meat mixture in a bowl.
2. Mix with the mince, and with clean hands divide into 8 equal balls.
3. Flatten the beef patties and tortillas together using a rolling pin (or wine bottle!)
4. Fry the tacos, meat-side down first. Press down on both sides. Melt the cheese on top and make up the tacos with salad and the sauce mixture.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving or they’re fine to eat cold.
In the freezer Obviously you can’t freeze the made-up tacos, but if you want to freeze the beef/tortilla patties, you can do this either before they’re cooked or after. Defrost thoroughly before heating up again in the pan.
Big Mac Tacos Top tip
What to serve with Big Mac Tacos
The obvious is Homemade Chips, as I’ve already mentioned. But as part of a bigger meal, why not also go for:
FAQs
If you want to keep them all hot to eat together, preheat the oven to a low heat and as you cook and remove them from the pan, place on a baking sheet in the oven. Add them as you cook them.
I tend to just hold the closest size pan lid I have over them – it still helps to melt the cheese. If not, the slices will melt a little if you’re keeping them warm in the oven.
I make mine up using mayonnaise, paprika, chopped gherkins, pickle juice and American mustard. I don’t know how McDonald’s authentic it is but I’m lovin’ it 😉
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Big Mac Tacos
Ingredients
- 8 Small tortillas
- 2 tbsp Sunflower oil
For the meat mixture:
- 500 g Lean beef mince
- 1 tsp Onion powder
- 1 tsp Garlic granules
- 2 tsp Ketchup
- Salt and freshly ground black pepper
For the sauce:
- 100 g Mayonnaise
- 1.5 tsp Paprika
- 2 tbsp Chopped gherkins
- 2 tbsp Pickle juice
- 1 tsp American mustard
To serve:
- 8 Cheese slices
- Iceberg lettuce
- Gherkins
- 1/2 White onion Finely chopped.
Instructions
-
Mix the meat mixture together using clean hands. Divide into 8 equal balls.
-
Lay the tortillas out and sit a ball of mince onto each one. Press firmly all over the tortilla with your hands or (MUCH BETTER) use a rolling pin or clean wine bottle (!) to roll out.
-
Heat 1/2 tbsp of the oil over a medium high heat in a large frying pan or saute pan (ideally one that also has a lid). When the pan is hot, place a wrap, meat side down, in the pan. Depending on the size of your pan, you should be able to cook 2 at a time.
-
Cook meat side down for about 4-5 minutes or until when you take a peek underneath, the meat is golden. TIP: Press the wraps down here using either a spatula/fish slice OR rest the bottom of a clean saucepan on top and leave it there while it cooks!
-
Carefully flip each wrap so they are now meat-side-up. Sit a slice of cheese on top, put the pan lid on (if you have one – if not, I tend to just hold the closest size pan lid I have over them – it helps to melt the cheese). Cook for 4-5 minutes so that the cheese melts.
-
Lift out and repeat for 3 more batches. (If you want to keep them all hot to eat together, preheat the oven to a low heat and as you cook and remove them from the pan, place on a baking sheet in the oven. Add them as you cook them.)
-
While the tacos are cooking, mix up the sauce in a small bowl.
-
Serve the tacos with the toppings and sauce.
Nutrition
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