Taco dogs

Adam Liaw
Adam Liaw's taco and hot dog mash-up.
Adam Liaw's taco and hot dog mash-up. Photo: William Meppem

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.