Chicago Veggie Hot Dog Taco on a Gluten-free Cauliflower Tortilla

All Photos © Christine Elise McCarthy 2013

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Another way to avoid carbohydrates! Cauliflower tortillas! A traditional Chicago hot-dog would be served on a poppy seed bun & use something called sport peppers. I didn’t have sport peppers (nor have I ever heard of them) but I did have leftover roasted jalapenos – so I used those. A real Chicago dog would use white onions – but I had red. They call for dill pickles – so I used my homemade ones. Yellow mustard only – no Dijon or other fancy stuff & sweet relish, which I usually hate but I thought it was great on these. And lastly, it should be sprinkled with celery salt but I discovered that I had none after it was too late. I loved the result here so much, however, that I am buying celery salt tomorrow & I am going to look for sport peppers.

You could make these using real hot dogs or with a real bun. But these guys are really satisfying the way I assembled them so, if you eat veggie dogs & wanna go even lighter with them – this is the way to go.

24-Hour Easy Refrigerator Dill Pickles

INGREDIENTS

1.5 lbs cucumbers (I used cocktail cucumbers – but you can try any variety you find available) – cut into spears or 1/4″ chips.

8 garlic cloves – 4 quartered, 4 left whole

8-16 sprigs fresh dill

2 TBS coriander SEEDS (not ground)

3 TBS sea (or Kosher) salt

2 TBS sugar

1 1/3 cups white vinegar

water

Jars for containing the pickles

DIRECTIONS

NOTE – these are very garlicky!!! If you don’t LOVE garlic – cut the garlic back a lot.

In a sauce pan – heat the vinegar & add the salt, sugar & coriander seeds. Heat, stirring, just until both the sugar & salt dissolve. Try to get this done before the vinegar gets hot. If it gets very hot – let it cool before pouring over your cucumbers.

Put your cucumbers in the pickling container (a mason jar, old pickle jar – or other container with a water-tight lid) – with the garlic & the fresh dill. Pour the vinegar mix over the cucumbers. Add water to fill the container to the top. Seal the container & chill in the fridge for at least 24 hours. Try one. ENJOY!

These should last in your fridge (in a sealed container) for up to one month. If they get too vinegary – drain the jar & replace the vinegar with fresh water.

Chicago Veggie Hot Dog Taco on a Gluten-free Cauliflower Tortilla

INGREDIENTS

Hot dogs (heated whichever way you like)

Cauliflower tortilla (or a bun) – toasted or not – as you like

Sport peppers (or roasted jalapenos)

Yellow mustard

Sweet relish

Dill pickle spears

White onions – diced

Tomato – diced

Celery Salt

DIRECTIONS

Layer the cauliflower tortilla (or other tortilla or bun) with the hot dog, mustard, dill pickle spear, onions, sweet relish, tomato & celery salt. Shove it in your face like a competitive eater. Smile!