2-3inchpiece of chorizoor 2-3 tbsp of the crumbles
Quick-pickled cilantro-lime onions
In a large mixing bowl, add the sliced red onions. Break them apart creating single circles. When ready, add the vinegar, lime juice, garlic, chopped cilantro, kosher salt, and water.
Get your hand into that bowl. Don't be shy. Grab the onions, give a gentle squeeze, and toss for about a good minutes or so. The onions should be wilted yet still have that perfect crunch. Set aside for 10 minutes. Meanwhile, we will cook the eggs.
Cook the chorizo eggs
In a mixing bowl, add in the eggs, non-dairy milk, salt, and pepper and whisk until homogenized and fluffy. Put a non-stick skillet over medium-low heat. Drizzle in olive oil. Add the chorizo and fry for about 30 seconds. Pour in the shocked eggs and gently stir around the eggs creating large fluffy lumps. Try to avoid breaking up the lumps. When ready, let's put it all together.
Putting it all together
Grab the charred tortillas and fill each one with chorizo eggs, followed by the cilantro-lime quick- pickled onions, diced tomatoes, and diced creamy avocado.