Add ½ cup of aioli, 1 tablespoon of yellow mustard, 1 crushed garlic clove, 3 finely chopped pickle slices, 1 teaspoon of pickle juice and 2 teaspoons of smoked paprika to a small bowl. Mix with a small spoon to combine, then set aside.

Spoon about a golf ball-sized amount of ground beef into the middle of each tortilla, then use the back of a spoon to smooth it out and press it into a flat, even layer, covering the whole tortilla. Sprinkle over a little salt (roughly ⅛ of a teaspoon) and a good grind of black pepper, then use the spoon to press the seasoning into the meat. PRO TIP: It’s easiest to prepare all the tortillas at once, then you can just cook each one quickly right after the other.

Place a large frying pan or skillet that you have a lid for over medium-high heat, and add a drizzle of olive oil. Once hot, place a tortilla, beef side down, onto the pan. Use a spatula to press the tortilla into the pan so that the beef cooks evenly. Cook for 2 minutes, then flip the tortilla over and scatter over 1 tablespoon of the grated cheese. Pop the lid on your pan and cook for another 2 minutes, just to let the cheese melt. Depending on the size of your pan, you may be able to do 2 or 3 at once. PRO TIP: If you don’t have a lid for your pan, use a plate or a wooden board.

Transfer the cooked tacos to a wooden board (or straight onto a serving plate), then scatter with the shredded lettuce, diced pickles, pickled onion and a good drizzle of that Big Mac sauce. Eat right away, while the cheese is gooey and the taco is nice and crispy.