In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, paprika, garlic powder, and onion powder. Mix until smooth and creamy, then cover and refrigerate for at least 15 minutes.

Take ground beef and divide it into small portions. Press each portion thinly onto one side of a small flour tortilla. Sprinkle salt and black pepper generously over the beef.

Heat a tablespoon of neutral oil in a skillet over medium-high heat. Place the tortillas beef-side down into the skillet for 3-4 minutes, cooking until the beef is brown and crisp.

Gently flip the tacos and cook the other side for 1 minute. Place a slice of American cheese on the beef side of each taco and cook for an additional 1-2 minutes until the cheese melts.

Remove the tacos from the skillet and top each with shredded iceberg lettuce, dill pickle chips, chopped white onion, and drizzle with the special sauce before serving.