High-Protein Big Mac Tacos

Ingredients

• 900 g Extra-lean beef mince (About 5% fat; divide into 6 portions.)
• 12 Old El Paso mini flour tortillas (Use 2 mini tortillas per serving.)
• 120 g Light shredded cheddar cheese (Divide among the cooked tacos.)
• 120 g Sliced dill pickles (For topping.)
• 180 g Iceberg lettuce (Finely shredded.)
• 180 g Cherry tomatoes (Halved or quartered.)
• 60 g Red onion (Finely diced.)
• 180 g Light Greek yoghurt (For the burger sauce.)
• 45 g Tomato sauce (For the burger sauce.)
• 30 g Mustard (For the burger sauce.)
• 1 tsp Garlic powder (For the burger sauce; adjust to taste.)
• Salt (To taste, for seasoning the beef and sauce.)
• Black pepper (To taste.)

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.

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.

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.

Notes

The source lists ingredients but does not provide exact quantities or written cooking instructions. Quantities and method are practical estimates based on the stated yield of 6 meals and the description that the beef is smashed directly onto the tortilla. For best meal-prep texture, store the sauce and fresh toppings separately and reheat the tacos before adding them. Estimated protein is approximately 51 g per serving, depending on the exact beef, tortilla, cheese, and yogurt brands.

Nutrition per serving

• main
• meal-prep
• high-protein
• tacos
• American-style
• skillet
• quick
• make-ahead