• Preheat the oven to 425 degrees F. Brush or spray a baking sheet with olive oil so it’s coated for the tortillas.
• Heat a skillet over medium heat. Add the ground turkey or beef with a big pinch of salt and pepper and cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two.
• Slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 45 to 60 seconds – you just want them more pliable so they roll. You can keep them in between damp paper towels, so they stay pliable without breaking. I warm about 4 at a time, and then build 4 tacos, then warm 4 more, and so on. Just try to move quickly and carefully so they don’t break!
• Fill each tortilla with 2 to 3 tablespoons of the ground beef/turkey. Top with a pinch of the shredded cheddar. Fold over the tortilla and place it on the baking sheet. Repeat with remaining tortillas and place them on the sheet. Spray or brush the outsides of the tortillas with olive oil.
• Bake the tacos for 12 to 15 minutes, or until they are crispy and golden brown.
• Serve the tacos immediately with the shredded lettuce, pickled onions, tomatoes and house sauce!

house sauce

• Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!