1. Prepare the eggs:
Crack 4 large eggs into a medium bowl. Add a pinch of sea salt and whisk thoroughly until smooth and combined.

2. Sauté the pico de gallo:
Heat ½ teaspoon avocado oil in a medium nonstick skillet over medium heat. Once hot, add half of the pico de gallo and cook for 3 to 5 minutes, stirring occasionally, until slightly softened. This adds depth and a savory, cooked salsa flavor to the eggs.

3. Cook the eggs:
Pour the whisked eggs into the skillet with the softened pico de gallo. Scramble gently using a spatula until the eggs are just set—soft and fluffy, not overcooked.

4. Add the cheese:
Sprinkle ¼ cup of grated cheddar or Mexican cheese blend over the eggs. Stir briefly until the cheese is melted and incorporated into the scramble. Remove from heat.

5. Warm the tortillas:
Warm the corn or flour tortillas directly over a gas flame for a light char, or in a dry skillet for a minute on each side.

6. Assemble the tacos:
Divide the cheesy egg scramble among the warm tortillas. Add slices of avocado and spoon the remaining fresh pico de gallo on top.

7. Garnish and serve:
Top with fresh cilantro leaves and serve with hot sauce of your choice. Enjoy immediately for the freshest flavor.