In a medium bowl, whisk the eggs and season with a pinch of salt.
Heat the avocado oil in a nonstick skillet over medium heat. Add half of the pico de gallo and sauté, stirring occasionally, for 3 to 5 minutes or until softened. Stir in the eggs and scramble until just set. Remove the pan from the heat and mix in the cheese.
To assemble the tacos, distribute the scrambled eggs and sliced avocado evenly across the tortillas. Top each taco with the remaining pico de gallo and garnish with cilantro. Serve with a drizzle of hot sauce for an added kick.