Make the sauce: In a small bowl, mix all sauce ingredients together until smooth. Set aside in the fridge.

Prep your toppings: Have the shredded lettuce and pickle slices ready to go.

Shape the tacos: Lay the tortillas flat. Divide the ground beef into 8 equal pieces, roll each into a ball, and place one ball in the center of each tortilla.

Flatten the meat: Press each beef ball into a thin, even circle that almost reaches the edge of the tortilla. Season with salt and pepper.

Heat the pan: Place a large skillet over medium-high heat and add a thin layer of avocado oil.

Cook the first side: Once the oil is hot and shimmering, place the tortillas meat-side down in the pan (work in batches, don't overcrowd). Press down firmly with a spatula and cook for 2 minutes, until the meat is golden and crispy.

Flip and melt cheese: Flip each taco over. Immediately place a slice of American cheese on the cooked meat. Cover the pan and cook for 1-2 minutes, until the cheese melts.

Keep warm: Transfer cooked tacos to a baking sheet in a 200°F oven while you repeat with the remaining tortillas.

Finish and serve: Top each taco with pickle slices, shredded lettuce, and a generous drizzle of Big Mac sauce. Enjoy!