Big Mac Tacos
This recipe is a reminder that familiar, comforting favorites can still belong in a skin-supportive lifestyle. Not by restriction, but by refinement.These small choices, repeated often, tend to show up in the mirror!
Ingredients
- 6 oz grass-fed 85/15 ground beef
- 2 small cassava or almond-cassava blend tortillas
- 1 tsp extra virgin olive oil
- 2 slices grass-fed cheddar or gouda cheese
- 2 naturally fermented dill pickles or gherkins [chopped]
- ½ onion [finely chopped]
- ½ cup romaine lettuce [finely shredded]
- 2-3 Tbsp grass-fed beef bone broth
For The Creamy Sauce:
- 1 Tbsp mayonnaise [avocado or olive oil based]
- 1 tsp yellow mustard
- 1 Tbsp naturally fermented dill pickle relish [no added sugar]
- 1 tsp apple cider vinegar or fresh lemon juice
- 1 pinch sea (or Himalayan pink) salt & black pepper
Instructions
- Heat a skillet over medium heat and lightly coat with extra virgin olive oil.
- Add the grass-fed ground beef to the pan and cook, breaking it apart as it browns.
- Season lightly with pink salt and black pepper.
- Once the beef is fully cooked, stir in the collagen peptides until evenly incorporated.
- Remove from heat and set aside.
- In a small bowl, combine the mayonnaise, mustard, pickle relish, vinegar or lemon juice, pink salt, and black pepper. Mix until smooth and creamy.
- Warm the cassava-based tortillas in a dry skillet or directly over low heat until soft and pliable.
- Place a thin slice of grass-fed cheese onto each tortilla.
- Spoon the beef mixture evenly over the cheese, fold the tortillas, and return them to the skillet. Cook briefly on each side until lightly crisped and the cheese melts.
- Remove from heat and carefully open each taco. Top with romaine lettuce, tomatoes, red onion, and chopped pickles.
- Drizzle with the rebalanced creamy sauce and serve warm.