Dice the Roma tomatoes into 1/4-inch pieces and place them in a small bowl. Drizzle with the fresh lime juice and gently toss to combine—this will brighten the tomatoes and prevent them from browning. Let the guacamole sit at room temperature so it's creamy and spreadable when you're ready to assemble. Have the pickled jalapeños ready for serving.

Heat your grill to medium-high heat. Place the hot dogs directly on the grill grates and cook for 3-4 minutes, turning occasionally to ensure even charring and heating throughout. I like to let them get a bit of color on each side—it adds a nice grilled flavor that complements the cool, creamy guacamole. The hot dogs should be heated through and have light char marks.

Place each grilled hot dog from Step 2 into a toasted or untoasted top-split bun. Generously spread the room-temperature guacamole on top of each hot dog. Top with the lime-dressed diced tomatoes from Step 1, then finish with pickled jalapeños for a bright, spicy kick. Serve immediately while the hot dogs are still warm.