Taco Dogs (Rachel Ray) Recipe

Name: Taco Dogs (Rachel Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 hot dogs; ½ cup red onion, finely diced; salt and pepper; 1 Hass avocado, pitted, peeled and smashed; 1 tomatoes, seeded and chopped; 2 limes, juice of; 3 tablespoons chopped cilantro; 1 ½ cups shredded cheddar cheese; ½ cup salsa; 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas

Servings: persons

1
Heat a griddle or grill pan over medium-high heat or prepare an outdoor grill.
2
Bring a medium sauce pot to a boil.
3
In a large mixing bowl, season the diced onion with about teaspoon of salt and set aside.
4
The salt will extract the onion liquid and makes for a flavorful guacamole.
5
Parboil hot dogs until heated through, about 4-5 minutes.
6
Combine the avocado, tomato, lime juice and cilantro with the chopped onions and season with salt and pepper to taste.
7
Put some cheese into the center of each tortilla then top with salsa and guacamole, leaving a 1/2-inch border around the edges.
8
Place dogs at end of each tortilla, wrap and roll the tortilla around the dogs then pierce with toothpick to secure.
9
Spray with cooking spray and grill a few minutes on each side until brown and crisp.

932

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 hot dogs, ½ cup red onion, finely diced, salt and pepper, 1 Hass avocado, pitted, peeled and smashed, and more.

Yes, Taco Dogs (Rachel Ray) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taco Dogs (Rachel Ray)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions