BIG MAC TACO RECIPE

Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2

TACO RECIPE
Ingredients:

– 400g beef mince
– 1 cup diced iceberg lettuce
– 6 sliced gherkins
– 6 slices of tasty cheese
– 6 soft tortilla tacos
– Big Mac sauce (refer to the first Big Mac sauce recipe provided below)

Method:

1. Season the beef mince with salt and pepper, and the roll it into six meatballs and set aside
2. Preheat a grill pan or skillet over medium-high heat. While the pan is heating up, smash the meatballs onto one of each of the taco shells
3. Dice up the iceberg lettuce + gherkins thinly, and cut six slices of tasty cheese
4. Place the taco mince side down on the pan and grill until the mince is cooked all the way through
5. Flip the taco and allow it to cook slightly and place the slice of cheese on the top allowing it to melt
6. Remove from the pan and top with gherkins, iceberg lettuce (repeat until all the tacos are cooked)
7. Top with the big mac sauce (see recipe below)

BIG MAC SAUCE RECIPE
Ingredients:

– 1/2 cup plain Greek yoghurt
– 2 tbsp tomato paste
– 1 tbsp pickle relish
– 1 tsp white vinegar
– 1 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp mustard
– Salt and pepper to taste

Method:

1. In a small mixing bowl, combine the plain Greek yoghurt, tomato paste, pickle relish, white vinegar, onion powder, garlic powder, smoked paprika, and mustard.
2. Stir the ingredients together until well combined and smooth.
3. Taste the sauce and season with salt and pepper according to your preference. Adjust the flavours as needed.
4. Once the sauce is seasoned to your liking, transfer it to a jar or airtight container.
5. Store the Big Mac sauce in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.