Frankly, My Dear, It's Tacos

Grilled Hot Dog and Sautéed Onion Street Tacos with Cilantro and Lime

30 minutes
Serves 6
LunchMexican
Herb's take

Inspired by Mexico City’s late-night street eats, this recipe transforms humble hot dogs and onions into a taco filling that’s smoky, zesty, and surprisingly complex. You’ll learn how to coax big flavors from everyday ingredients using grilling and quick sauté techniques, no sombrero required.

Equipment needed
  • Grill or grill pan

Ingredients

Yield
6

Instructions

  1. 01
    Preheat a grill or grill pan over medium-high heat.
  2. 02
    In a large skillet, heat the vegetable oil over medium. Add the sliced onions, sprinkle with kosher salt, and sauté until lightly golden and softened, about 8 minutes.
  3. 03
    Stir in chipotle chili powder and cumin with the onions and cook for 1 more minute, just until aromatic.
  4. 04
    Transfer the sautéed onions to a bowl and cover to keep warm.
  5. 05
    Grill the hot dogs, turning occasionally, until well-marked and heated through, about 5 minutes.
  6. 06
    Slice each grilled hot dog in half lengthwise, then crosswise, yielding 4 pieces per hot dog.
  7. 07
    Briefly warm the corn tortillas on the grill or in a dry skillet until pliable, about 30 seconds per side.
  8. 08
    To assemble, divide the sautéed onions evenly among the tortillas. Top each with several hot dog pieces.
  9. 09
    Scatter chopped cilantro over the tacos.
  10. 10
    Serve with lime wedges for squeezing at the table.

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