In a mixing bowl place diced tomatoes, white onion, and jalapeños.

In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt, and pepper.

Pour mixture over the Pico de Gallo mixture, add cilantro, then gently toss mixture to evenly coat.

Place in container with lid.

Refrigerate until needed for up to 24 hours.

Remove stem from avocado.

Cut avocado in half from top to bottom.

Twist one half of the avocado to pull two halves apart.

Remove pit from avocado.

Scoop out the pulp from the avocado and place into a large bowl.

In a large bowl, gently mash the avocados with lime juice and salt.

Gently fold in onions, jalapeño peppers, and cilantro.

Transfer guacamole to a clean serving dish.

Garnish guacamole with cilantro or favorite topping.

Serve as needed.

Place steamed bun onto a clean work surface and place cooked hot dog instead it.

Top the hot dog with cheese sauce and crushed Takis® waves.

Then add guacamole, Pico de Gallo, and cotija cheese.

Dust plate with crushed Takis® waves and serve as needed.