Taco dogs
Updated ,first published
Make the pico de gallo and guacamole beforehand, so when it comes time to eat it's just a matter of throwing some sausages on a barbecue.
Ingredients
6 barbecue sausages (or hot dog frankfurters)
6 hot dog buns
12 butter lettuce leaves
1 cup shredded tasty cheese
½ cup sour cream
Pico de gallo
2 medium-sized ripe tomatoes, finely diced
¼ cup finely shredded coriander
1 small red onion, very finely diced
2 bird's-eye chillies, finely sliced
juice of 2 limes
½ tsp salt
Guacamole
2 avocados
juice of 1 lime
½ small brown onion, very finely sliced
¼ cup finely shredded coriander
½ tsp salt
Method
For the pico de gallo, combine all the ingredients and set aside for at least 10 minutes. For the guacamole, mash the avocados with a fork and combine with the remaining ingredients.
Grill the sausages on a barbecue hotplate (or pan-fry in a little oil) for about 10 minutes over low-medium heat, turning frequently. (If using hot dog frankfurters, cook according to the directions.)
Split the buns in half lengthways, but not all the way through, then toast on a hot grill or frying pan. When toasted, place the lettuce leaves on the buns, put the sausages on top and scatter with cheese. Serve with the guacamole, pico de gallo and sour cream so people can add as they please.
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- 30 easy family meals: Tested and approved by fussy eaters
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
