Ingredients
For the tacos
- 1 lb extra lean ground beef
- 8 small tortilla shells
- Salt and pepper, to taste
- 1 cup shredded cheese
- Avocado oil or cooking spray, for the pan
Toppings of choice
- Diced white onion
- Diced tomatoes
- Diced pickles
For the sauce
- 1/4 cup Greek yogurt
- 2 tbsp mayo
- 3 tbsp ketchup
- 2 tbsp pickle brine (or vinegar)
- Splash of hot sauce (optional)
Instructions
- Divide the ground beef into 8 equal balls.
- Spread the tortillas on a clean surface and press a ball of meat into each one, spreading it thin to the edges.
- Season with salt and pepper.
- Heat a large skillet, griddle, or Blackstone and add a splash of avocado oil or cooking spray.
- Add the tortillas meat side down, press down firmly with a spatula, and cook for 3 to 4 minutes.
- Flip and add the cheese, cover, and cook for another 3 to 4 minutes until the tortilla is browning nicely.
- Wipe the pan clean and repeat until all the tacos are cooked.
- Place the cooked tortillas on a wire rack to cool.
- Meanwhile, stir together the sauce ingredients and prep the toppings.
- Assemble the tacos with sauce and toppings, and enjoy.
Notes
- I prefer 8 smaller tacos over 4 bigger ones, since they are easier to prep, cook, and eat.
- I recommend extra lean ground beef (otherwise they can get very greasy quickly)
- Press down firmly with a spatula or burger press once the tortilla starts cooking.
- Check the bottom to make sure the tortilla is nicely browned, and cover with a lid to help the cheese melt.
- Cool on a wire rack so they do not get soggy.
- Make ahead and reheat in the oven at 350F for 5 to 10 minutes or the air fryer for 5 minutes.
Nutrition
Serving: 2gCalories: 460kcalCarbohydrates: 22gProtein: 34gFat: 24g