In a large non-stick pan over medium heat, sauté the Mexican chorizo, breaking it apart with a wooden spoon or spatula until browned and crumbly. Drain fat if there's an excess.

While the chorizo is cooking, make a quick "guacamole" by squeezing out the meat of 2 ripe avocados into a bowl, adding the juice of 1 lime, and a pinch of garlic powder, onion powder, chili flakes, and a large pinch of salt. Mash with a fork to combine.

Whisk the eggs in a bowl and add them into the pan with the cooked chorizo. Scramble eggs together with the chorizo, breaking apart the eggs until set

Heat tortillas in a nonstick pan over low heat while chorizo and eggs are cooking

Spread "guacamole" on a warmed tortilla, add ¼ of the chorizo and egg mixture, some tomatillo salsa, queso fresco, and chopped cilantro.