Step 1

Stir together onion, cilantro, lime juice, and ½ teaspoon of the salt in a bowl. Let stand, stirring occasionally, until ready to use.

Step 2

Heat a large nonstick skillet over medium-high. Add chorizo. Cook, stirring often and breaking it up using a wooden spoon, until most of the fat has rendered and chorizo is cooked through, about 5 minutes. Remove from heat. Transfer to a plate lined with paper towels. Wipe skillet clean.

Step 3

Whisk together eggs and remaining ½ teaspoon salt in a bowl. Add oil to skillet; heat over medium. Add eggs. Cook, stirring constantly, until just set, about 3 minutes. Remove from heat.

Step 4

Divide chorizo, scrambled eggs, avocado, queso fresco, and onion mixture evenly among warm tortillas. Serve with hot sauce.