How to Make Hot Dog Tacos?

To make hot dog tacos, all you have to do is put a grilled hot dog, which is often called a “taco dog,” inside a taco shell. Alternatively, you could reheat it in the microwave because the hot dog is already cooked. Either way, this is a weekday meal or a creative way to mix up the dinnertime routine.

Both tacos and hot dogs are simple go-to dinner options, and both are popular with the public. So why not combine them to make a hot dog taco that is twice as entertaining? With all of your preferred toppings and condiments, a simple taco shell has all the deliciousness of a hot dog. The best part is that preparation for the entire dinner only takes a few minutes!

Naturally, hot dogs are already cooked and require no more work is one reason they are such a practical choice. However, grilling your hot dogs for a short while can provide some delicious extra flavor and attractive grill marks! It’s a small addition that can enhance the appeal of a square meal.

If you have soft flour tortillas on hand, you should use them as the taco shell. I’ve even seen some folks press them in a panini press for additional flavor! You might also attempt my low-carb almond flour tortillas. I used a firm corn shell to serve my grilled hot dog taco, and I wholeheartedly suggest giving this a shot. Hard to top that delicious crunch!

How to Make Hot Dog Tacos?

Let’s start by preparing some of the hot dog toppings. As you are aware, the toppings are an essential part of a taco, and there is no exception with these taco hot dogs. Making some guacamole should be the first thing we do—A requirement in all taco circumstances. Mash the avocado in a bowl with lime juice, salt, and pepper. Then, depending on your preference for spice, toss in diced tomato, onion, cilantro, and half a jalapeno. Advice:

I prefer chunkier guacamole, so I don’t over-mash or stir the avocado. You can pulse everything in a food processor until it reaches your preferred consistency if you prefer smoother guacamole. Make the pico de gallo next, and set the guacamole aside. All that is in pico de gallo is very thick tomato salsa. Freshly chopped tomatoes, onion, cilantro, jalapenos, lime juice, salt, and pepper should all be combined in a bowl.

Making this first will simplify things; combine some of this mixture with mashed avocado to make guacamole. Like, “kill two birds with one stone.” Now that those toppings have been finished let’s concentrate on the taco meat topping. In a heated skillet, cook the ground sirloin (or beef) and onion until crumbled, browned, and crispy.

Add the tomato sauce and black beans after sprinkling with taco spice. Cook until the mixture is thick and nearly all liquid has evaporated. To make your taco spice mix, combine equal quantities of salt, pepper, granulated garlic, granulated onion, ground cumin, paprika, cayenne pepper, and dried oregano. Alternatively, you can buy taco seasoning mix at the shop.


  • 1 pound of sirloin ground
  • one large onion, chopped (divided)
  • taco seasoning, three teaspoons OR
  • One salt shaker,
  • black pepper, one teaspoon
  • One teaspoon of finely chopped onion
  • one teaspoon of minced garlic,
  • 1-teaspoon cumin powder,
  • One paprika teaspoon,
  • Cayenne pepper, half a teaspoon
  • a half-teaspoon of dried oregano
  • One 14-ounce can of drained black beans
  • 1/fourth cup tomato sauce
  • Three big sliced tomatoes
  • One seeded and diced jalapeno
  • 14 cups finely minced fresh cilantro
  • One lime
  • two giant avocados
  • eight dogs
  • Eight doggie buns
  • Shredded iceberg lettuce in a cup
  • Cheddar, crushed into a cup.


  1. In a large skillet, heat the oil to medium-high. When the mixture is hot, add the ground sirloin and cook, crumbling the meat with a wooden spoon for 8 to 10 minutes, or until it is golden brown—Cook for an additional minute or two after stirring in half the onions. Stir in the tomato sauce, black beans, and taco seasoning while cooking on low for around 5 minutes. Place aside.
  2. In a large bowl, mix the tomatoes, remaining onion, cilantro, lime juice, salt, and pepper to make pico de gallo.
  3. Mash the avocado with the remaining lime juice half in another bowl. After adding, stir with a couple of spoonfuls of pico de gallo. Put away.
  4. Add olive oil to a skillet and place it over medium heat. Add the hot dogs and cook for about 5 minutes until they are crispy and charred. Place a hot dog in each split hot dog bun before arranging them on a dish. Add some of the taco meat mixtures to the top of each hot dog. Add cheese, lettuce, pico de gallo, and guacamole as garnish. Serve right away and take pleasure!

Can a Hot Dog be a Taco?

A taco has three sides of starch and one side of protein. Consequently, a taco is a hot dog. A sub sandwich can be considered a taco if you don’t cut through the bread. This guideline also permits categories for other widely consumed foods that are somewhat unconventional. A sandwich is one with starch on the top and bottom that is not joined. A taco, however, has two opposing sides and starch on the bottom.

Consequently, a taco is a hot dog. Canadian pathologists recently conducted a study to determine the integrity of the ominous lore. The good news is that, contrary to popular belief, hot dogs don’t appear to be created from “oral and anal squamous mucosa,” as they are referred to in medicine.

One slice of bread must have filling on it, or two or more independent slices of bread must have filling sandwiched between them. Additionally, one or more pieces of bread cannot be rolled into a burrito, wrap, or taco, and the filling cannot be inside the sandwich.

Is it Better to Boil or Fry Hot Dogs?

My preferred method of preparing hot dogs is pan frying. This is the recommended way to cook hot dogs on the stove. I never suggest cooking hot dogs. The flavor of the hot dog is destroyed by boiling, which also dilutes them. Set the oven’s temperature to 350°F (177°C).

On a parchment-lined baking sheet with a rim, arrange the hot dogs. Hot dogs should be roasted for 10 to 20 minutes or until thoroughly heated to 160°F (71°C). Hot dogs can be heated in a slow cooker that has been preheated, or they can be baked at a lower temperature.

Boiling helps the hot dog swell and draws some salt out of it. According to most hot dog experts, this makes the hot dog mushy and dulls its flavor. The following technique is steaming. This keeps the dog moist and helps to plump it, but it has no grilled-like smokey flavor.

Hot dogs can be fried whole, but they taste the best when sliced into bite-sized pieces. More surface area will obtain a crispy brown sear in this manner. Depending on how many you want, take two or three hot dogs and chop them into fryable portions. Oil has been heated in a frying pan.

Why do Grilled Hot Dogs Taste Better?

The dogs are cooked thoroughly inside out using indirect heat without being overly dried out or charred on the outside. The benefit of grilling hot dogs is that they taste fantastic, just like any other meat touched by fire. We emerge from the rainy spring doldrums when we smell a hot dog cooking on the barbecue because it brings back happy memories and settles an empty stomach.

The National Hot Dog and Sausage Council commissioned Harris Poll to conduct the study among more than 2,000 U.S. citizens aged 18 and older online in May 2016. The dogs are cooked thoroughly inside out using indirect heat without being overly dried out or charred on the outside.

The benefit of grilling hot dogs is that they will taste fantastic, just like any other meat that has been kissed by fire. Hot dogs should be placed in a pan and cooked for one minute on medium heat before being turned 1/4 turn. One more quarter turn and one minute of cooking. You see what I mean. Turn and cook for one minute until the hot dog’s four sides have all been cooked.

Boiling helps the hot dog swell and draws some salt out of it. According to most hot dog experts, this makes the hot dog mushy and dulls its flavor. The following technique is steaming. This preserves the dog wet and plump but doesn’t give it a grilled-like taste.

What can I Make with Frozen Hot Dogs?

You might be wondering how to safely defrost a pack of frozen hot dogs if you freeze them to preserve them. Heat your hot dogs in the microwave on the defrost option to defrost them quickly. The hot dogs should defrost within an hour if you cover them in cool water, which is safer.

Hot dogs can be stored for up to a week in the refrigerator (40 °F/4.4 °C or less) after being unwrapped. For maximum quality, these meats can be in be freezer for one to two months. Foods that are frozen are safe indefinitely.

Thought of as a lump of quick-cook meat, hot dogs cannot simply be transferred from the freezer to the fire and remain safe. To achieve equal cooking, Trish Hoss of the Missouri-based rotisserie and meat distributor Hoss’s Market advised never cooking dogs that are still frozen.

Hot dogs will keep their optimum quality when appropriately stored for one to two months, but they will continue to be secure. The indicated freezer time is solely for optimal quality; hot dogs that have been frozen at 0°F continuously will keep safe eternally.


The tailgate and at-home game season just got a whole lot better! You can up the ante on your football celebrations with this Easy Taco Hot Dog Recipe. This recipe for grilled hot dogs combines two of the best foods to consume on game day into one delectable, easy-to-eat dog. Tailgate season has also started. I prefer tailgating at home, albeit you may disagree! Having friends over to watch our hometown team play and eat grilled food is comforting.