These Easy Big Mac Tacos were born from the viral Smash Burger Tacos trend on social media! These delicious tacos have all the flavors and ingredients of McDonald’s famous burger and special sauce loaded into small tortillas instead of hamburger buns. Perfect for a tasty taco Tuesday or any weeknight meal!
Why You’ll Love This Smash Burger Taco Recipe
All the flavors of McDonald’s classic Big Mac in taco form! If you’ve seen the viral smash burger tacos circulating online, then you must give these delicious Big Mac Tacos a try! Layers of crispy beef, loaded with melty cheese, lettuce, and pickles, and smothered in a delicious, homemade Big Mac sauce that tastes just like the real thing!
This fun twist is a fun lunch or dinner idea for the whole family. Even better, this viral recipe is so easy to make and can be made gluten-free as well (just use corn tortillas!). These burger tacos are the perfect recipe when you need an easy dinner recipe that feels like fast food but is healthier, budget-friendly, and soooo delicious!
Watch a Short Video of This Recipe
Ingredients Notes
Big Mac Sauce
The delicious Big Mac Sauce is what really makes this recipe shine, so don’t skip on it! You can add ketchup to it if you want, but the original sauce is made without it.
- Mayonnaise
- Sweet pickle relish
- Yellow mustard
- Apple cider vinegar: White vinegar will also work if that’s what you have on hand.
- Onion powder
- Paprika
- Garlic powder
- Ketchup: Optional
Big Mac Tacos
- Small tortillas: You can use small flour tortillas or corn tortillas. Make sure they are the “street taco” size.
- Lean ground beef: I used 90/10 and formed into beef patties. You could also use ready-made burger patties if preferred. For a leaner option, try ground turkey.
- Salt and black pepper
- Avocado oil
- American cheese slices: I used a slice of American cheese on each burger, but you can use cheddar cheese instead if preferred.
- Shredded iceberg lettuce
- Dil pickles
See the recipe card below for exact ingredient amounts and instructions.
Step-by-Step Instructions
Step 1: Make the Big Mac sauce first by stirring all ingredients together in a small bowl until combined. The original Big Mac sauce doesn’t have ketchup, but you can taste it and add it in if you prefer. Set aside in the fridge.
Step 2: Have your shredded lettuce and pickle slices ready for serving. The tacos will cook fast, and you want to add the toppings before the dish gets cold.
Step 3: Place tortillas down flat, then divide ground beef into 8 equal portions. Roll each portion into a ball and place it at the center of each tortilla.
Step 4: Press the meat flat into a circle until it almost reaches the edge of the tortilla. Sprinkle the meat with salt and pepper.
Step 5: Heat a large skillet (or use a hot griddle) over medium-high heat and add a thin layer of oil.
Step 6: Once the oil starts smoking, place the tortillas on the pan beef side down. Fit as many in the pan as you can without overlapping (you’ll cook these in batches). Press down as much as you can (I placed a Dutch oven on top to flatten), and cook for 2 minutes until the meat gets golden brown.
Step 7: Flip the tortillas, and add a slice of cheese on top. Cover the pan for 1-2 minutes and let the cheese melt.
Step 8: Remove from the pan, then repeat with the rest of the tortillas. You can keep the cooked ones in a 200-degree oven so they stay warm until ready to eat.
Step 9: Top your crispy tortilla with pickles, shredded lettuce, and a drizzle of Big Mac sauce. Enjoy!
Expert Tips
- Since these tacos are thin, they’ll cool quickly once cooked. To keep them warm before eating, you can place them in a 200-degree oven while you cook the rest of the tacos.
- Most of the recipes use flour tortillas, but I used corn tortillas to make it gluten-free. It turned out really delicious, so either one works – just make sure they are the small street taco-style tortillas.
- Feel free to switch up the toppings with your favorite burger toppings.
- Serve this delicious recipe alongside this Mexican rice or my homemade guacamole.
Storage Tips
These Big Mac tacos are best eaten immediately. However, you can store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer to retain the crispiness, but keep in mind that they may get a little soggy.
Recipe FAQs
While they are similar, Thousand Island and Big Mac sauces vary in ingredients. While both sauces are mayo-based, Thousand Island contains ketchup, and Big Mac sauce does not.
Using this recipe, one Big Mac taco contains 328 calories, 20 grams of protein, and 16 net carbs.
Smash burgers are thin, crispy-edged burgers made by pressing a ball of ground beef flat onto a hot pan, creating an epic crust that’s full of flavor. They cook in minutes and come out juicy, perfect for quick burger cravings. This smash burger recipe is made in taco form, combining all the flavors of the burgers with a crispy taco shell.
More Family Friendly Recipes
- Hidden Veggie Lasagna Casserole
- Keto White Chicken Chili Recipe
- Easy Hidden Veggie Mac and Cheese
- The Ultimate Creamy Chorizo Pasta
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Easy Big Mac Tacos Recipe (Viral Smash Burger Tacos)
Video
Ingredients
Big Mac Sauce
- 1/3 cup mayonnaise
- 2 tbsp sweet pickle relish
- 2 tsp mustard
- 1/2 tsp apple cider vinegar or white vinegar
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Optional: 1-2 tbsp ketchup
Tacos
- 8 small tortillas flour or corn – street taco style
- 1 lb lean ground beef 90/10
- Salt and pepper to taste
- Avocado oil or your favorite oil, for frying
- 8 slices American cheese
- 2 cups shredded iceberg lettuce
- 16 slices dill pickles
Instructions
- Make the Big Mac sauce first by stirring all ingredients together in a bowl until combined. The original Big Mac sauce doesn't have ketchup but you can taste and add it in if you prefer. Set aside in the fridge.1/3 cup mayonnaise, 2 tbsp sweet pickle relish, 2 tsp mustard, 1/2 tsp apple cider vinegar, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp garlic powder, Optional: 1-2 tbsp ketchup
- Have your shredded lettuce and pickle slices ready for serving. The tacos will cook fast and you want to add the toppings before the dish gets cold.2 cups shredded iceberg lettuce, 16 slices dill pickles
- Place tortillas down flat, then divide ground beef into 8 equal portions. Roll each portion into a ball and place at the center of the each tortilla.8 small tortillas, 1 lb lean ground beef
- Press the meat flat into a circle until it almost reaches the edge of the tortilla. Sprinkle the meat with salt and pepper.Salt and pepper
- Heat a large nonstick skillet over medium high heat and add a thin layer of oil. You can also grill these – heat the grill to medium high then grease the grates.Avocado oil
- Once the oil starts smoking, place the tortillas down meat side down. Fit as many in the pay you can without overlapping (you'll cook these in batches). Press down with a spatula and cook for 2 minutes until the meat gets golden brown.
- Flip the tortillas, and add a slice of American cheese on top. Cover for 1-2 minutes until the cheese melts.8 slices American cheese
- Remove from the pan or grill, then repeat with the rest of the tortillas. You can keep the cooked ones in a 200 degree oven so they stay warm until ready to eat.
- Top with pickles, shredded lettuce, and a drizzle of Big Mac sauce. Enjoy!
Notes
Expert Tips
- Since these tacos are thin, they’ll cool quickly once cooked. To keep them warm before eating, you can place them in a 200-degree oven while you cook the rest of the tacos.
- Most of the recipes use flour tortillas, but I used corn tortillas to make it gluten-free. It turned out really delicious, so either one works – just make sure they are the small street taco-style tortillas
Storage Tips
These Big Mac tacos are best eaten immediately. However, you can store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer to retain the crispiness, but keep in mind that they may get a little soggy.What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Super messy to eat but that was largely down to the insanely delicious sauce I couldn’t get enough of (including the optional ketchup which just added to the flavour! I’m not a big burger fan but I LOVE these!!
Will never make a burger any other way from now on. These were delicious (and messy)
Woo, thank you so much!
I used corn tortillas because I am gluten free, and I thought these were great, even as left-overs! They are pretty messy to eat, but that is normal for tacos. The sauce is a must! Yum.
I thought this blog was all dairy free? Broken hearted honestly
Hi there! There are a handful of recipes with some dairy since I can tolerate a little bit. But for this recipe, you can just omit the cheese easily.