I’m putting a spin on your ordinary tacos. These are great for using up any left over hot dogs. The hotdogs are split then pan seared in a little bit of an oil mixture with cumin, coriander and chili powder. Then the hotdog tacos are layered with guacamole, cheese, crema, and some Guatemalan slaw all tucked into a nice, crispy taco. It doesn’t have to be a Tuesday to get your taco fix.
Here’s what you need:
*crispy taco shells; I found that the stand and stuff version work better because it holds more filling.
*hot dogs, split lengthwise
*1 TBS canola oil
*1/4 tsp. cumin
*1/4 tsp. coriander
*1/4 tsp. chili powder
*shredded cheese, I used a cheddar and Colby Jack blend
Make the Guatemalan slaw and set aside.
Make the Guacamole if preparing it homemade. Place plastic wrap onto the guacamole and then cover tightly so it will not turn brown; set aside
Heat taco shells following the directions on the box.
While the taco shells are heating, heat a large pan on medium high heat. Mix together the oil, cumin, coriander and chili powder and pour into the pan.
Place the hotdogs in the pan and cook for about 3 to 4 minutes or until they start to turn brown.
Turn them over and cook on the other side for about 2 minutes or until that side starts to turn brown.
Time to build your taco. Add a layer of guacamole on the bottom of the shell, then place the two halves of the hotdogs on top of the guacamole. Next dollop….yes dollop some crema or sour cream over the hotdogs, then layer on the cheese. Top with the Guatemalan slaw and enjoy!
A Foodie In The South 
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