McDonald’s Big Mac Tacos are a fast, cheesy twist on the classic burger, stuffed into soft tortillas with that signature sauce. They come together in under 30 minutes and hit that comfort-food craving without a drive-thru. Budget-friendly, customizable, and weirdly fun to make.

Quick Summary

Prep time: 10 mins
Cook time: 16 mins
Flavor: savory, cheesy, burger-y
Great for: weeknights, picky eaters, late-night “oops I’m starving” moments

Why I Like This Recipe

This started as a lazy dinner idea and somehow became a repeat thing. You get all the flavor of a Big Mac but wrapped in a soft, warm tortilla — kinda brilliant honestly. Plus that homemade burger sauce? Ridiculously good. I keep some in the fridge now like it’s ketchup.

Ingredients

For the sauce:

1 cup whole-egg mayo
2 tbsp finely chopped gherkins
1 tsp Dijon mustard
1 tbsp ketchup
½ tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
Salt & cracked pepper, to taste

For the tacos:

500 g (about 1 lb) ground beef
8 small soft flour tortillas
1 tsp salt
½ tsp pepper
Olive oil spray
8 slices American cheese
2 cups shredded lettuce
½ cup sliced gherkins
½ onion, finely diced

How To Make Big Mac Tacos

Make the sauce: Just mix everything in a bowl. Taste and tweak if you want. Fridge it while you cook.
Build your tacos: Take a scoop of raw beef and press it directly onto one side of a tortilla — thin layer, almost edge to edge. Repeat for all 8.
Cook meat-side down: Heat a pan, spray it, and cook the tortilla meat-side down for 2–3 mins. Flip and do the other side for 20 secs or so. If the beef still looks wet, flip again for another minute.
Melt the cheese: Once the beef side is done, flip it up and lay a slice of cheese on top. Heat will melt it just enough.
Top and serve: Lettuce, gherkins, onion, sauce — pile it up and fold like a taco. That’s it.

Tips for Success

Don’t season the beef too early — wait until right before it hits the pan.
Press the beef flat and thin or it’ll pull away from the tortilla.
Use lean beef to avoid greasy tacos.
Keep the cooked tacos warm in the oven while you finish the rest.

Storage and Reheating

Fridge: Honestly best fresh, but you can store cooked taco bases (meat and tortilla) in foil in the fridge for a day or two.
Freezer: Wouldn’t recommend freezing — tortillas get weird.
Reheat: Oven or skillet is best. Microwaving will work, but you’ll lose the crisp.

Frequently Asked Questions

Can I use store-bought burger sauce?
Yep. Won’t be quite the same, but still good.
What’s the best cheese to use?
American cheese melts perfectly, but cheddar or even Swiss works.
Do these hold up for meal prep?
Sorta. Prep the components ahead (especially the sauce), but cook the meat-tortilla fresh if you can.
Can I make this with chicken or turkey?
Sure — just know the flavor will be lighter. Might need more seasoning.
Are they messy?
Yup. But that’s kind of the point.

Common Mistakes and How to Dodge Them

Not pressing the beef thin enough: If the beef layer’s too thick, it’ll shrink and pull off the tortilla. Press it flat like you’re making a smash burger.
Overcooking the tortilla side: Too much time on the pan and the bottom gets dark before the beef’s done. Watch the heat.
Using high-fat ground beef: Tastes great but makes the tacos greasy and soggy. Lean works better here.
Skipping the salt/pepper on the meat: Don’t forget this part. Adding it right before cooking gives you better texture and flavor.
Saucing too early: Add the sauce just before serving — or it’ll soak into the tortilla and make everything sad.

Nutrition Facts (Per Serving)

Calories: 480 kcal
Total Fat: 31g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 720mg
Potassium: 310mg
Total Carbohydrate: 28g
Dietary Fiber: 2g
Sugars: 3g
Protein: 21

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