Big Mac Tacos with Cashew Mac Sauce

First, prepare the Mac Sauce: Combine 1 cup of raw cashews (soaked for 90 minutes), ¼ cup of ketchup, 1 ½ tbsp of yellow mustard, 1-2 baby dill garlic pickles, ¼ tsp apple cider vinegar, ¼ tsp garlic powder, ¼ tsp onion powder, and ⅛ tsp paprika in a blender. Blend until smooth and creamy.

For the tacos: Spread lean ground beef thinly on a low-carb taco shell. Cook the taco shells on a frying pan until the beef is browned. Flip the taco and add cheddar cheese to the beef side, cooking until the cheese is melted. Finish by adding your desired Big Mac toppings (like shredded lettuce, diced onions, and extra pickles) and a generous drizzle of the homemade Mac Sauce. Enjoy!