High-Protein Big Mac Tacos

Steps

1. 1

   Prepare the toppings before cooking. Shred the iceberg lettuce, halve or quarter the cherry tomatoes, finely dice the red onion, and arrange the sliced pickles and shredded cheddar so they are ready for assembly.

2. 2

   Make the burger sauce by stirring together the light Greek yoghurt, tomato sauce, mustard, and garlic powder. Taste and adjust the mustard or garlic as desired, then refrigerate until needed.

3. 3

   Divide the extra-lean beef mince into 6 equal portions, approximately 150 g each. Season lightly with salt and black pepper.

4. 4

   Heat a large nonstick skillet or griddle over medium-high heat. Work in batches if necessary so the pan is not crowded.

5. 5

   Place a mini flour tortilla in the hot pan and immediately press one portion of beef onto the top of the tortilla. Smash and spread the beef into a thin, even layer reaching close to the edges of the tortilla.

6. 6

   Cook the tortilla beef-side down for about 3–4 minutes, pressing gently with a spatula if needed, until the beef is browned and cooked through. The internal temperature should reach 160°F (71 °C) / 71°C (160 °F).

   Start 4-minute timer
7. 7

   Flip the taco so the tortilla is against the pan. Sprinkle part of the shredded light cheddar over the cooked beef and cook for about 1 minute, until the tortilla is lightly toasted and the cheese begins to melt.

   Start 1-minute timer
8. 8

   Transfer the cooked taco to a plate and repeat with the remaining beef and tortillas. For 6 meal-prep servings, prepare 12 tacos total, using two tacos per serving.

9. 9

   Top each taco with the burger sauce, shredded lettuce, pickles, cherry tomatoes, and diced red onion. Serve immediately, or cool the components before packing them into 6 meal-prep containers.