Utah

Fry Sauce Street Tacos

Utah's beloved fry sauce isn't just for fries! These street-style tacos get a Beehive State twist with a generous drizzle of the iconic pink-orange sauce. Creamy, tangy, and undeniably Utahn.

⏱ Total 25min 🍴 Serves 4 ⭐ Utah Original 🍽 Family Friendly

Equipment Needed

🍳 Large Skillet
🥣 Mixing Bowl
🥄 Wooden Spoon
🔪 Sharp Knife

Instructions

1

Make the fry sauce: In a bowl, whisk together mayonnaise, ketchup, pickle juice, onion powder, garlic powder, and paprika until smooth and creamy. Refrigerate while preparing the rest.

Tip: Arctic Circle in Salt Lake City claims to have invented fry sauce in 1948. Every Utah burger joint has their own secret recipe!
2

Season the beef: Mix together chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.

3

Cook the beef: Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat.

4

Season the meat: Add the spice mixture to the beef. Stir to coat evenly. Add 2-3 tablespoons of water and simmer for 2 minutes to let flavors meld.

5

Prep the toppings: Shred the lettuce, dice the tomatoes and onion, and have the cheese ready. Set out in separate bowls for easy assembly.

6

Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side until pliable and lightly charred. Keep warm in a clean towel.

7

Assemble the tacos: Place seasoned beef on each tortilla. Top with shredded lettuce, diced tomatoes, onion, and cheese.

8

Add the fry sauce: Drizzle generously with Utah fry sauce - don't be shy! The creamy, tangy sauce is the star of the show.

9

Serve: Serve immediately with extra fry sauce on the side for dipping. French fries alongside are very on-brand for Utah!

💡 Pro Tips & Variations

  • The Utah original: Fry sauce is so popular in Utah that it's standard at every restaurant. Elsewhere, you have to ask (or make your own)!
  • Adjust the ratio: Classic fry sauce is about 2:1 mayo to ketchup. Some prefer more ketchup, others more mayo. Find your perfect balance.
  • Add some heat: Sriracha fry sauce is a popular Utah variation. Add a teaspoon of sriracha for a spicy kick.
  • BBQ version: Some Utah spots mix in a little BBQ sauce instead of ketchup for a smoky twist.
  • Make it ahead: Fry sauce keeps in the fridge for up to a week. It actually tastes better after the flavors meld overnight.
  • Beyond burgers and fries: Utahns put fry sauce on everything - onion rings, chicken strips, and now tacos!
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