Air Fryer Taco Hot Dogs (Print Version)
Crunchy corn taco shells filled with seasoned hot dogs, melted cheese, lettuce, pico, sour cream, and avocado.
# Ingredients:
→ For the taco hot dogs
01 -
4 gluten-free beef hot dogs
02 -
1 tablespoon neutral oil, such as avocado or canola oil
03 -
2 teaspoons gluten-free taco seasoning
04 -
1 teaspoon fresh lime juice
05 -
4 gluten-free stand-up corn taco shells
06 -
1 cup (115 g) shredded cheddar cheese
→ For topping
07 -
1 cup (35 g) finely shredded romaine lettuce
08 -
1/2 cup (120 g) pico de gallo, well drained
09 -
1/2 avocado, diced
10 -
1/4 cup (60 g) sour cream
11 -
2 tablespoons sliced pickled jalapenos, optional
12 -
2 tablespoons chopped fresh cilantro
13 -
Lime wedges, for serving
# Instructions:
01 -
Preheat the air fryer to 380°F for 3 minutes. Set out a small taco holder or fold a strip of foil to help the shells stand upright later.
02 -
Pat the hot dogs dry and score each one with shallow diagonal cuts. Stir the oil, taco seasoning, and lime juice together, then rub the mixture over the hot dogs.
03 -
Place the hot dogs in a single layer in the basket. Air fry for 4-5 minutes, turning once, until steaming hot and lightly blistered.
04 -
Reduce the air fryer to 350°F. Divide the cheese among the taco shells, then place one hot dog in each shell. Keep the shells upright with a taco holder or foil support.
05 -
Air fry the filled shells for 2-3 minutes, just until the cheese melts and the shell edges are crisp. Watch closely because hard taco shells can brown quickly.
06 -
Top with lettuce, drained pico de gallo, avocado, sour cream, jalapenos, cilantro, and a squeeze of lime. Serve immediately while the shells are crisp.
# Notes:
01 -
Serve immediately for the crispest shells.
02 -
Use a taco holder or folded foil to keep the filled shells upright in the air fryer.
03 -
Nutrition is an estimate per taco hot dog with toppings.