In a small bowl, combine smoked paprika, cumin powder, garlic powder, onion powder, black pepper and sea salt. Set aside for quick seasoning.
02
Step
Phase 1: Preparation & Setup
Slice dill pickles, red onion rings and chop cilantro; arrange lime wedges on a serving plate.
03
Step
Phase 1: Preparation & Setup
Grate cheddar cheese and keep ready in a shallow bowl for quick melt.
04
Step
Phase 1: Preparation & Setup
Mix mayonnaise, ketchup, Dijon mustard, maple syrup, smoked paprika and a pinch of salt in a separate bowl. Stir until smooth; set sauce at room temperature.
05
Step
Phase 2: Pressing & Searing
Heat a cast‑iron skillet over high flame (Tez Aanch). Add avocado oil and let it shimmer – you’ll see a faint wisp of smoke.
06
Step
Phase 2: Pressing & Searing
Place 2 mini tortillas side‑by‑side in the skillet; let them sizzle for 10‑12 seconds until tiny brown spots appear, then flip quickly and set aside on a warm plate.
07
Step
Phase 2: Pressing & Searing
Increase heat to high flame (Tez Aanch) again. Add a small knob of butter; when butter foams and turns golden, drop a 50g portion of seasoned plant‑based patty onto the skillet.
08
Step
Phase 2: Pressing & Searing
Immediately press the patty with a sturdy spatula or burger press, flattening it to the size of the tortilla. Hear a satisfying sizzle and notice the edges start to brown within 30 seconds – that’s th...
Per Serving
Nutrition Breakdown
2 tacos (≈150g)
1985.75
Calories per serving
21.12g
Protein
187.87g
Carbs
89.58g
Fat
Fiber21.00g
Sugar30.41g
Sodium11983.75mg
Cholesterol0.00mg
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