Cooking Instructions

• In a medium bowl, beat the eggs with a pinch of salt.
• In a medium nonstick skillet, heat the avocado oil over medium heat. Add half the pico de gallo and cook, stirring, for 3 to 5 minutes, or until lightly softened. Add the eggs and scramble until just set. Stir in the cheese and remove from the heat.
• To assemble breakfast tacos, divide the eggs and avocado slices among the tortillas. Top with the remaining pico de gallo and cilantro. Serve with hot sauce.