Mix in a bowl until smooth. Place into a bottle and store in the fridge until ready to serve.
Season the beef
In a large bowl, combine the beef mince with garlic powder, onion powder, and smoked paprika and season with salt and pepper. Mix lightly until just combined — don’t overwork it.
Lay out your tortillas
Arrange all 10 tortillas on a clean surface, such as a bench or large board.
Portion & spread the beef
Divide the mince into 10 equal portions. Place one portion onto each tortilla, then spread it out evenly using your hands or a spatula. Push the beef right to the edges, keep it thin and uniform; full coverage ensures perfect adhesion during cooking. This guarantees the beef fuses to the tortilla in the pan. It’s okay to leave a small lip.
Cook
Heat a large non-stick or cast-iron pan over medium-high heat. Spray the pan with oil and place each assembled taco in it, beef-side down. Cook for 2–3 minutes until the beef is browned and the edges are crispy beef sticks firmly to the tortilla
Flip and add cheese.
Flip the taco so the tortilla is now on the pan. Immediately add one slice of light cheese. Cook for one minute, until the cheese melts, the tortilla becomes golden, and lightly toasted. Remove and repeat for the remaining tacos.
Build the tacos.
Top each taco with shredded lettuce, diced onion, diced pickles, and high-protein burger sauce. Serve immediately while crisp.
Chef's Tips
Mix the mince with the seasoning just until combined, not longer — overworking beef mince makes it dense and tough rather than juicy, and you want it to still press easily into a thin, even layer on the tortilla.Once the beef side goes down in the pan, leave it undisturbed for the full 2–3 minutes. Moving it too early is what stops the beef from properly fusing to the tortilla, and you're looking for it to release cleanly and look crisp at the edges before you flip.Add the cheese the moment you flip, while the pan is still hot — this gives it enough time to fully melt while the tortilla side toasts, rather than sitting on half-melted cheese by the time you serve.
Storage & Reheating
Store the cooked beef-and-tortilla bases, sauce and fresh toppings separately in the fridge rather than assembling ahead — the lettuce, pickle and sauce will make the tortilla go soggy if added early, and this dish is meant to be eaten crisp.The beef-and-tortilla bases keep in an airtight container for up to 3 days. Reheat in a pan or air fryer for 2–3 minutes to bring the crispness back — the microwave will leave the tortilla limp. Freezing isn't recommended, since the crisp tortilla texture won't hold up after thawing.The burger sauce (yogurt-based) keeps refrigerated for up to 4 days. Assemble fresh with the toppings just before serving.