Spicy Chorizo & Egg Breakfast Tacos: My Fiesta Fave!

Ingredients

• 1 tablespoon olive oil (15 ml)
• 8 ounces Mexican chorizo, casing removed (225g)
• 8 large eggs (US Large, approx. 50g each), lightly beaten
• 2 tablespoons milk or cream (30 ml)
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish (6g)
• 8 small corn or flour tortillas
• 2 ripe avocados (approx. 300g total, pitted)
• 1/4 cup sour cream or Greek yogurt (60g)
• 1/4 cup lime juice, freshly squeezed (60 ml)
• 1 jalapeño pepper, seeded and minced (adjust to taste)
• 1 clove garlic, minced
• Salt to taste
• 2 tablespoons of water for thinning