Big Mac Smash Tacos
Dinner
High Protein
30-Minute
Kelton Maloy · ★★★★★
Big Mac Smash Tacos
PREP 15 min · COOK 15 min · SERVES 4
4 SERV
EASY
15 min
15 min
Ingredients
0 of 22 gathered
HEALTHIER SPECIAL SAUCE
1/2 cup non-fat Greek yogurt
2 tbsp light mayo
2 tbsp dill pickle relish
1 tbsp reduced-sugar ketchup
2 tsp yellow mustard
1 tsp white vinegar
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of salt
SMASH TACOS
1 lb 93% lean ground chicken
1 tsp garlic powder
1 tsp onion powder
3/4 tsp kosher salt
1/2 tsp black pepper
1 tsp Worcestershire sauce (optional, for that beefy note)
8 small low-carb / high-fiber flour tortillas (taco size)
8 light American cheese slices (about 45 calories each) or reduced-fat cheddar slices
TOPPINGS
2 cups finely shredded iceberg lettuce
1/2 cup finely diced white onion
Dill pickle chips
Toasted sesame seeds, for sprinkling
Method
1
Make the sauce. Stir the Greek yogurt, light mayo, relish, ketchup, mustard, vinegar, paprika, garlic powder, onion powder, and salt together in a small bowl. Cover and chill while you cook. It gets better as it sits.
2
Season the chicken. In a bowl, gently mix the ground chicken with the garlic powder, onion powder, salt, pepper, and Worcestershire if using. Do not overwork it or the patties turn dense.
3
Smash before you cook. Divide the chicken into 8 equal portions (about 2 oz each). Place one portion on each tortilla and press it into a thin, even layer all the way to the edges with damp fingers or the back of a spoon. Thin is the whole trick. The meat shrinks slightly as it cooks, so go right to the edge.
4
Sear chicken-side down. Heat a large skillet or griddle over medium-high and coat lightly with spray oil. Lay the tacos chicken-side down and press firmly with a spatula for the first 30 seconds. Cook 3 to 4 minutes until the chicken is deeply golden with crispy edges.
5
Flip and melt. Flip each taco so the tortilla side is down, immediately top the chicken with a cheese slice, and cook another 1 to 2 minutes until the tortilla is crisp, the cheese is melted, and the chicken reaches 165°F.
6
Build the Big Mac. Top each taco with a generous drizzle of special sauce, a handful of shredded lettuce, diced onion, and pickle chips. Sprinkle with sesame seeds, fold, and eat immediately.
Macros
430
Calories
39g
Protein
18g
Fat
26g
Carbs
Per serving · approximate values
Questions People Ask
Can I make these with ground turkey or lean beef?
Yes. 93% ground turkey is a straight swap. For beef, use 90/10 or leaner and expect slightly higher fat per serving.
How do I stop the chicken from sticking to the pan?
Make sure the pan is properly hot before the tacos go down, use a light coat of spray oil, and do not move them for the first 3 minutes. The crust releases itself once it forms.
Can I meal prep these?
Cook the chicken-topped tortillas and store them flat, then re-crisp in a skillet or air fryer and add sauce and toppings fresh. Never store them assembled, the lettuce and sauce make them soggy.
Storage
Macros are estimates for 2 tacos using low-carb tortillas and 45-calorie light American slices; run your exact brands through a macro calculator if you are tracking closely. Store cooked (untopped) tacos flat in the fridge up to 3 days and re-crisp in a dry skillet or air fryer at 375°F for 3 to 4 minutes. The special sauce keeps in the fridge up to 5 days and is also elite on burgers and bowls. Assemble with sauce, lettuce, onion, and pickles only right before eating.