Combine diced tomatoes, red onion, jalapeño and coriander in a bowl. Add lime juice and salt, toss well and set aside to macerate for at least 10 minutes. Drain excess liquid before serving.

Mix together mayonnaise, chopped chipotle peppers, adobo sauce, lime juice and smoked paprika in a small bowl until smooth and combined. Taste and adjust heat with more chipotle if desired. Refrigerate until ready to use.

Toss sliced onion rings in the flour, garlic powder, smoked paprika and salt until well coated. Shake off any excess.

Heat about 1cm of avocado oil in a frying pan over medium-high heat. Fry onions in batches for 2–3 minutes per batch, turning once, until deep golden and crispy. Drain on paper towel and season immediately with a pinch of flaky salt.

Score your frankfurters with 3–4 diagonal cuts on each side — this helps them cook evenly and adds great char. Cook in a dry frying pan or grill pan over medium-high heat for 4–5 minutes, turning regularly, until nicely browned and slightly charred at the cuts.

Butter the inside of each brioche bun and toast cut-side down in the same pan for 1–2 minutes until golden.

Spread a generous amount of chipotle mayo inside each toasted bun. Nestle in the frankfurter, then pile on the pico de gallo, crispy fried onions and pickled jalapeños.

Finish with fresh coriander leaves, an extra drizzle of chipotle mayo and a pinch of flaky sea salt. Serve immediately.