Cook the Chorizo: Place a large non-stick skillet over medium heat. Remove the chorizo from its casing and add it to the pan. Use a wooden spoon to break the meat into small crumbles. Cook for about 6 to 8 minutes until the chorizo is fully browned and slightly crispy.

Drain the Excess Fat: Tilt the pan and use a spoon to remove some of the rendered fat, leaving just enough to flavor the eggs.

Whisk the Eggs: Crack your eggs into a medium bowl. Add a pinch of salt and pepper. Whisk vigorously until fully combined.

Scramble the Eggs: Turn the heat down to medium-low. Pour the eggs into the skillet with the cooked chorizo. Gently fold the eggs into the meat until just set.

Warm the Tortillas: Warm your tortillas in a separate dry skillet for 30 seconds per side or directly over a low gas flame.

Assemble the Tacos: Spoon a generous portion of the egg and chorizo mixture into each warm tortilla.

Add Toppings: Top with shredded cheese, diced onions, fresh cilantro, and avocado slices. Finish with a squeeze of lime juice.