Big Mac tacos are a fun mashup of classic smash burgers and tacos. You get crispy-edged juicy beef, gooey cheese, crunchy toppings, and a special sauce that makes every bite irresistible. They’re fast, family-friendly, and perfect for a weeknight when you want something a little different.
Why you will love this recipe
- They taste like your favorite smash burger, but wrapped in a crispy tortilla instead of a bun.
- If you can’t decide between burgers and tacos for dinner, these Big Mac tacos are the best of both worlds.
- They’re quick, easy, and always a family favorite – great for both kids and adults.
- You can easily customise the toppings!
- Crispy tortillas, juicy beef, melty cheese, and fresh toppings give you the perfect mix of textures.
Ingredients
Here’s what you need to make this easy recipe:
- Ground beef: Use 80/20 for juicy smashed burgers. Ground turkey or chicken also works, but it will be a bit leaner and less juicy.
- Tortillas: Small flour tortillas are best, but medium tortillas will also work.
- Cheese: For the classic Big Mac vibe, use American cheese since it melts the best. For better flavor, I like cheddar—it takes a little longer to melt, but tastes so much better.
- Special sauce: Mayo, ketchup, mustard, and Worcestershire make a tangy burger-style sauce. I like adding a little sour cream or Greek yogurt (optional) for extra flavor. Chopped pickles add crunch and tang, and a pinch of smoked paprika takes it to the next level.
- Toppings: Shredded lettuce and diced tomatoes add that fresh, classic finish. You can also add thinly sliced onion or pickled onion.
- Easy variations: Use spicy pickles or jalapeños for heat, or swap the sauce for BBQ sauce, Ranch dressing, or Cilantro Lime Crema.
How to make it step-by-step
STEP 1+2: Make the burger sauce: Stir all the sauce ingredients together in a medium bowl and set aside.
(½ cup (105g) mayo, 2 tablespoons ketchup, 2 tablespoons finely chopped pickles, ½ tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, ½ teaspoon pickle brine, 1 tablespoon sour cream*, or yogurt, optional, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, big pinch of sweet paprika, big pinch of smoked paprika, big pinch of powdered sugar, salt and pepper to taste)
Note: If you want to omit sour cream, just add a little more pickle brine and/or Worcestershire. Instead of sour cream, you can also add plain yogurt, but then omit the powdered sugar, since yogurt is more sour.
STEP 3: Prepare the meat: season the ground beef with spices, but do not add salt yet.
(1 pound (450g) ground beef, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, ¼ teaspoon sweet paprika, Salt and pepper, to taste)
STEP 4: Spread the beef onto the tortillas: divide the meat into 8 portions and spread each portion in a thin, even layer over a tortilla, all the way to the edges (the meat will shrink as it cooks).
STEP 5: Prep the toppings: Finely shred the lettuce, dice the tomatoes, slice the pickles, and shred the cheese using the large holes of a box grater. Make sure the lettuce, tomatoes, and pickles are not too watery; drain or pat dry with paper towels if necessary (this keeps the tacos from getting watery).
(2 cups shredded iceberg lettuce, 3 small/medium tomatoes, ½ cup pickle slices, 2 cups (200g) shredded cheddar cheese, or 8 slices American cheese)
STEP 6-9: Cook the tacos: heat clarified butter or oil over medium-high to high heat (depending on your stovetop). Salt the meat generously right before cooking. Place the tortilla meat-side down in the pan or on a griddle and press firmly with a spatula or a burger press (optional; this helps brown the meat evenly).
Cook for 1–2 minutes until well browned, then flip over (a large flat spatula works well) and immediately add cheese. Cook another 1–2 minutes until the tortilla is golden and crisp and the cheese is melted. If using American cheese, it should melt easily; if using shredded cheese, you can cover the tortilla briefly with a melting dome, lid, or heatproof bowl to help it melt. I like to use a crème brûlée torch to melt the cheese.
Note: For best results, use a griddle or two pans if possible. Using two pans allows you to brown the meat on one surface and crisp the tortilla on another, since the meat releases some liquid during cooking and the tortilla crisps better on a dry or oiled surface. A griddle gives you more space and better browning. One pan will also work — just wipe off excess liquid before flipping.
Keep warm: To keep the tacos warm while cooking the rest, you can place them in the oven on a “keep warm” setting (about 200°F / 95°C).
STEP 10: Assemble: top with pickles, shredded lettuce, tomatoes, and a generous spoonful of sauce. Serve immediately.
Enjoy!
Storage
These tacos are best eaten fresh, as the tortilla loses its crispiness when reheated and the chopped vegetables don’t store well once assembled. If you need to prep ahead, you can make the burger sauce in advance — it keeps well in the refrigerator for up to 5 days. Chopped and washed vegetables can be stored in the fridge for up to 1 day; keep them well drained and dry. Store all components separately and assemble just before serving for the best texture.
Top tips for the best Big Mac Tacos
- Use a griddle or two pans if possible. Browning the meat on one surface and crisping the tortilla on a dry or lightly oiled surface helps it stay crispy, since the meat releases liquid as it cooks. One pan will also work — just wipe off excess liquid before flipping.
- Spread the beef in a very thin, even layer all the way to the edges (the meat shrinks as it cooks). Thin meat cooks faster and gives you that classic smash-burger texture.
- Salt the meat right before cooking, not earlier. This helps keep the beef juicy, promotes better browning, and prevents excess moisture.
- Make sure your toppings are dry. Pat lettuce, tomatoes, and pickles dry so the tacos don’t become watery or soggy.
- Use medium-high to high heat. The goal is quick browning for crispy edges and a golden tortilla.
- Add the cheese immediately after flipping so it melts while the tortilla crisps. Cover briefly with a lid or bowl if needed to help melt shredded cheese. I like to use a crème brûlée torch (especially if not using American cheese, which melts easily on its own).
More Taco recipes for you to enjoy
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Big Mac Tacos
Ingredients
For the meat:
- 1 pound (450g) ground beef
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon sweet paprika
- Salt and pepper to taste
- Clarified butter or vegetable oil for cooking meat and tortillas
For the Tacos:
- 8 small tortillas 6-inch/15cm
- 3 small/medium tomatoes
- 2 cups shredded iceberg lettuce
- ½ cup pickle slices
- 2 cups (200g) shredded cheddar cheese or 8 slices American cheese
For the burger sauce:
- ½ cup (105g) mayo
- 2 tablespoons ketchup
- 2 tablespoons finely chopped pickles
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon pickle brine
- 1 tablespoon sour cream* or yogurt, optional
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Big pinch of sweet paprika
- Big pinch of smoked paprika
- Big pinch of powdered sugar
- Salt and pepper to taste
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Instructions
- Make the burger sauce: stir all the sauce ingredients together in a medium bowl and set aside.
- Prep the toppings: finely shred the lettuce, dice the tomatoes, slice the pickles, and shred the cheese using the large holes of a box grater. Make sure the lettuce, tomatoes, and pickles are not too watery; drain or pat dry with paper towels if necessary (this keeps the tacos from getting watery).
- Prepare the meat: season the ground beef with spices, but do not add salt yet.
- Spread the beef onto the tortillas: divide the meat into 8 portions and spread each portion in a thin, even layer over a tortilla, all the way to the edges (the meat will shrink as it cooks).
- Cook the tacos: heat clarified butter or oil over medium-high to high heat (depending on your stovetop). Salt the meat generously right before cooking. Place the tortilla meat-side down in the pan or on a griddle and press firmly with a spatula or a burger press (optional; this helps brown the meat evenly). Cook for 1–2 minutes until well browned, then flip over (a large flat spatula works well) and immediately add cheese. Cook another 1–2 minutes until the tortilla is golden and crisp and the cheese is melted. If using American cheese, it should melt easily; if using shredded cheese, you can cover the tortilla briefly with a melting dome, lid, or heatproof bowl to help it melt. I like to use a crème brûlée torch to melt the cheese.
- Keep warm: To keep the tacos warm while cooking the rest, you can place them in the oven on a “keep warm” setting (about 200°F / 95°C).
- Assemble: top with pickles, shredded lettuce, tomatoes, and a generous spoonful of sauce. Serve immediately.
- Enjoy!
Notes
- Note: For best results, use a griddle or two pans if possible. Using two pans allows you to brown the meat on one surface and crisp the tortilla on another, since the meat releases some liquid during cooking and the tortilla crisps better on a dry or oiled surface. A griddle gives you more space and better browning. One pan will also work — just wipe off excess liquid before flipping.
- If you want to omit sour cream, just add a little more pickle brine and/or Worcestershire. Instead of sour cream, you can also add plain yogurt, but then omit the powdered sugar, since yogurt is more sour.
- Calories = 1 taco (1/8 of the recipe). This is only an estimate!
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