Chicago Style Hot Dog Tacos

Try a traditional favorite Chicago treat using a soft taco shell! They are the perfect vessel for holding all the delicious toppings of a Chicago style hot dog. Don't forget the mustard!

Yield

8 servings

Taco Ingredients

8 all-beef kosher hot dogs
1 (6.7 ounce) package Old El Paso® Stand 'N Stuff® soft flour tortillas

Topping Ingredients

2 teaspoons poppy seed, if desired
2 whole kosher dill pickles, each cut into 4 spears
1/2 cup chopped onion
1 cup pickled sport peppers (from a jar)
2 tomatoes, halved and sliced
1/2 cup sweet pickle relish
1/4 cup yellow mustard
1/2 teaspoon celery salt

Directions

Add 1/2 inch water to 10-inch skillet. Heat over medium-high heat until simmering. Place hot dogs in skillet. Cover; steam 10 minutes.

Meanwhile, heat tortillas as directed on package.

Place poppy seed on plate, and dip cut edges of kosher dill pickles into seed. Place hot dogs in tortillas. Top with pickles and remaining Toppings.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 10 minutes

Additional Information

Make it your own! Try mixing it up with different toppings and condiments if you prefer a different variation of hot dog; the result will be just as delicious.

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 150), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 1140 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g, Sugars 9 g), Protein 7 g; Exchanges: 1 1/2 Starch; 3 1/2 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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