Frankly My Dear, It's Taco Time
Grilled Hot Dog Tacos with Spicy Salsa and Tangy Pickled Veggies
30 minutes
Serves 4
DinnerItalianVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we’re sending hot dogs on a Roman holiday, detouring straight through a Mexican street market. You’ll learn how grilling, quick-pickling, and salsa-building create a taco that’s equal parts playful and punchy.
Ingredients
Yield
4
Instructions
- 01Combine vinegar, sugar, and 1/2 tsp kosher salt in a small saucepan. Bring to a simmer over medium heat, then pour over red onion, carrot, and half the sliced jalapeño in a bowl. Let sit, stirring once or twice, at least 15 minutes.
- 02Preheat a grill pan or skillet over medium-high. Toss sliced hot dogs in 1 tsp vegetable oil.
- 03Grill hot dog slices until blistered and browned on both sides, about 2 minutes per side. Set aside.
- 04In a bowl, mix diced tomato, cilantro, remaining jalapeño, lime juice, and 1/4 tsp salt. Stir well to combine.
- 05In a separate bowl, whisk mayonnaise, chipotle in adobo, 1/2 tsp black pepper, and remaining 1 tsp vegetable oil until smooth.
- 06Warm tortillas in a dry skillet or microwave wrapped in a damp towel until pliable.
- 07To assemble: Lay tortillas out and spread each with a bit of chipotle mayo. Top with grilled hot dog slices, a spoonful of salsa, and drained pickled vegetables. Serve immediately.
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