In a small bowl combine taco seasoning and olive oil. Mix well with a whisk. Brush onto the hot dogs, coating all the sides evenly. Drain off excess.
Prep all the ingredients so they're ready to go once the hot dogs are cooked.
Place the hot dogs on the bottom rack of the grill and cook for about 7 to 9 minutes, turning every so often so they cook evenly. Move any that cook quicker than others to the top rack to keep warm. Keep a close eye for flare ups because you coated them with oil. If you're grill runs hot you can cook them on medium-low heat. Or cook them on the top rack to ensure they don't burn. The key is to know your grill and watch your hot spots.
Once the hot dogs are perfectly cooked remove from the grill, and place on a platter.
Lightly butter the buns and place on the grill for about 1 to 2 minutes, until lightly browned. Remove and place on platter.
Once everything is ready you can start to stack your dogs.
Top each hot dog with jalapeno peppers, salsa, cheese, sour cream, avocados and cilantro.
Serve with a big old hot dog loving smile!
Recipe will feed 8 people, if serving 2 hot dogs per person.