Prepare the Eggs: Crack the eggs into a medium bowl and add a pinch of sea salt. Whisk them thoroughly until the mixture is smooth and slightly frothy, which helps create fluffy scrambled eggs.
Soften the Pico de Gallo: Place a medium-sized nonstick skillet over medium heat and pour in the avocado oil. Once warmed, add half of the pico de gallo to the pan. Stir frequently for about 3 to 5 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
Cook the Scrambled Eggs: Pour the beaten eggs into the skillet with the softened pico. Gently stir with a spatula, scrambling until the eggs are just set but still moist. Immediately sprinkle the shredded cheese over the eggs and stir briefly to melt the cheese without overcooking.
Warm the Tortillas: While the eggs cook, warm the tortillas by placing them over an open flame or in a dry skillet until they are pliable and slightly charred, enhancing their flavor and texture.
Assemble the Tacos: Divide the cheesy scrambled eggs evenly among the warmed tortillas. Add slices of avocado on top, then spoon over the remaining fresh pico de gallo. Garnish with cilantro leaves for a fresh burst of flavor.
Serve with a Kick: Offer hot sauce on the side for those who like an extra layer of spice. Serve immediately to enjoy the tacos warm and flavorful.
