Using a large pan, set the heat to medium-low. Add the ghee. Once the ghee is melted, add the yellow onions to the pan and a pinch of salt. Stir the onion for about 15 minutes, allowing to cool slowly. To speed up the process, add the coconut sugar and toss to coat. Saute for about another 5 minutes or until the onions are softened and golden brown. Alternatively, you can omit the coconut sugar and keep caramelizing the onions for another 15 minutes or so until entirely soft and caramelized. Reduce the heat and add the balsamic vinegar and coconut aminos. Stir to combine and set the onions aside, covered to keep them warm!

Combine the ground beef with the salt, pepper, garlic, onion powder, thyme, and coconut aminos. Gently mix the ground beef, just enough to incorporate the seasonings.

Lay out the 6 tortillas on a clean surface and add roughly 2.5 oz of beef chicken to each tortilla. Press the chicken down with a fork in a thin even layer in the center of the tortilla. Repeat with all 6 tortillas.

Using a large pan set to medium heat that’s lightly greased (alternatively you can do this on a blackstone or a griddle) add the taco meat side down. Allow to cook for about 3 minutes before flipping. The meat should be visibly cooked and lightly crisp. Insert a meat thermometer to check for 165 F.

Add about 1 oz of shredded cheese. Reduce the heat to low and add a lid over the pan, covering for 2 minutes to allow the cheese to melt. Repeat the process with all of the tortillas.

Serve topped with arugula and thyme and fold in half into a taco to serve!