1 cup sour cream
4 hot dogs
Four 6-inch flour tortillas
1 cup shredded iceberg lettuce
1 cup pico de gallo
Preheat deep-fryer or heat 4 cups of vegetable to 350 degrees.
To make the avocado crema sauce, blend together the avocado and sour cream. Set aside.
Wrap each hot dog with a tortilla and fry in the deep-fryer or oil until golden brown, about 6-7 minutes. Make sure either the deep-fryer or the oil is very hot before frying in order to avoid the tortillas from unwrapping. Drain the hot dogs on a paper towel.
To assemble the dish, place each of the fried hot dogs onto ¼ cup of lettuce. Spoon the pico de gallo evenly over each hot dog and drizzle with a little of the avocado crema sauce.