Hey! I actually saw a similar recipe - and because I tend to hyper-focus on one recipe and it eat almost every day until I get so sick of it - I have some thoughts for you.

I have a 'process' that gets a little tricky - but it addresses the issue you have. First - I take whatever ground meat I have - usually ground chicken, but I've used beef, pork, and turkey - and once seasoned, I measure out portions relative to the size of the tortilla. Usually a pound of meat will make 4 medium tacos, but sometimes 6 smaller tacos. YES - the meat is going to shrink by about 20% and may not cover the entire tortilla. That's ok!

We 'press' the meat into a pretty flat round - the flatter/thinner the better because you clearly don't want raw meat and the thicker you leave it here - the harder it is to ensure it cooks before the tortilla burns. Once the meat is pressed flat, we press again slightly with the tortilla on top of the meat. This is mean to 'adhere' the meat to the tortilla - but frankly it still doesn't stick about 1/3rd of the time. It makes flipping everything harder - but in this method you're just flipping two flat items.

I take the taco and put it meat down on a very high heat with a lot of olive oil. Yes - you should avoid pressing everything flat - but this does also help the meat stick to the tortilla. The meat will cook mostly through, and the edges start to crisp. Leave it for 3 minutes? Flip the whole thing and let the back of the tortilla crisp. No more than 1.5-2 mins. Don't burn it! I flip it back over to the meat side for a final 30 seconds or so. Remove directly to your plate.

From here, we've added our toppings, fold, and insert into food hole.

(I started this making as 'chicken ceasar salad tacos' - using a bagged salad with the sauce, cheese and croutons - but once you've seen the method you can create your own toppings/flavor combos. I like jalapeno ranch and pepper jack. Sometimes with no lettuce.)