Combine all of the vegan Big Mac sauce ingredients in a small bowl. Set aside.
Press 80g of vegan mince onto one side of each tortilla so that the whole tortilla is covered.
Heat 1 tsp of vegetable oil in a medium frying pan over a medium-high heat.
Fry the tortilla mince-side down until brown and crispy, around 6 minutes. If the mince does not stick to the tortilla feel free to flip it to cook on both sides!
Add a slice of vegan cheese onto the taco. Turn the heat down to medium-low. Add 1 tbsp of water and quickly cover the pan with a lid. Allow to steam until the cheese has melted and the tortilla is lightly browned, around 2 minutes.
Repeat with the remaining tacos. You can keep the tacos warm on a wire rack in an oven set to 120℃/240℉, if you like.
Top each taco with a handful of shredded lettuce, 2-3 dill pickles/sliced gherkins and a dollop of Big Mac sauce.
