Taco dogs

Adam Liaw
Adam Liaw's taco dogs.
Adam Liaw's taco dogs. Photo: William Meppem

If you want to turbocharge your summer barbecue, these taco-style hot dogs are just the ticket. 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.


• 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


• 2 avocados

• juice of 1 lime

• ½ small brown onion, very finely sliced

• ¼ cup finely shredded coriander

• ½ tsp salt


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. 

Also try: Adam Liaw's taco dogs.