TACO DOGS ENJOY DAN:

                                      TACO DOGS by CHEF DAN:

Serves 8

INGREDIENTS:
8 Ball Park Lean Beef Franks

Sea salt and freshly ground black pepper to taste

1 onion, finely chopped

1 avocado, pitted, skinned and mashed with a fork

1 tablespoon chili powder

2 tablespoon lime juice

1/2-cup Pico De Gallo (recipe to follow)

1 cup shredded Cheddar cheese

8 6-inch corn tortillas

DIRECTIONS:

1.   Heat a barbecue gill to medium-high.

2.   Bring a sauce pan to a boil.

3.   In a mixing bowl season the onion with salt and set aside.

4.   Parboil the dogs until heated through, about 4 minutes.

5.   Combine the avocado and next 4 ingredients plus the onion.

6.   Season with salt and pepper to taste.

7.   Put some cheese into the center of each tortilla the top with Pico de Gallo and guacamole, leaving-1/2-inch boarder around the edge.

8.   Place dogs at end of tortilla, wrap and roll the tortilla around the dogs then pierce with toothpick to secure.

9.   Spray with Pam and grill a few minutes on each side until brown and crisp.

Pico de Gallo:

1 tomato, diced

1 onion, finely chopped

1/2-fresh jalapeno, chopped

2 spring fresh cilantro, chopped

1 scallion, finely chopped

1/2-teaspoon garlic powder

1/8-teaspoon salt & freshly ground black pepper

DIRECTIONS:

1.   In a bowl, mix all ingredients together.

2.   Stir until evenly distributed.

3.   Refrigerate for 30 minutes.

ENJOY DAN:                         SING SONGS & PLANT SEEDS!!