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In a bowl, combine the mayonnaise, sweet pickle relish, white vinegar, yellow mustard, and tomato ketchup. Mix until smooth and set aside or refrigerate.
In a medium bowl, season the ground beef with sea salt and black pepper, then divide it into 8 equal portions.
Take each tortilla and spread the ground beef mixture evenly over the surface, reaching the edges. Sprinkle a little more salt on top.
Heat a large, heavy skillet over medium heat. Use a paper towel to apply a small amount of olive oil to the pan.
Carefully place the tortilla with the meat side down in the skillet. Sear for 2 to 3 minutes, depending on your preferred doneness.
Flip the tortilla and place a slice of cheese on top. Cook for an additional 30 seconds until the cheese begins to melt and the taco is toasted.
Remove the taco from the skillet and place it on a plate or tray. Repeat the process with the remaining tortillas.
To keep the tacos warm, you can tent them with foil or place them in a warm oven set to 200ºF/100ºC.
Once ready, pile on the shredded lettuce, sliced pickles, and diced onion. Drizzle generously with the prepared Big Mac sauce.
Gently fold the tortillas to form tacos and enjoy your meal.