Prepare the salsa by combining all the ingredients in a bowl and mixing well. This can be made up to 24 hours in advance, and actually improves in taste as time passes - I would recommend leaving it for at least 20 minutes before eating.
For the avocado sauce, scoop out you avocado flesh and blend with the lime juice, salt, and optional chilli flakes, either in a food processor or with a stick blender. Season to taste. You could also add a spoonful of yoghurt or sour cream or even mayonnaise to make it super creamy.
Warm the tortillas according to packet instructions, then get everything ready to serve the tacos before you start cooking the chorizo and eggs - you want to serve them straightaway.
Peel the skins from the chorizo and dice into small chunks.
Add to a frying pan over a medium to high heat (no need for oil) and cook for about 5 minutes, until you see the chorizo start to brown slightly - it will also release lots of flavourful oil. (Extend the cooking time for fresh chorizo, and ensure it is fully cooked through).
Whisk the eggs together and season with salt and pepper, then turn the heat down on your pan slightly and pour the eggs over the chorizo.
Gently mix the eggs and chorizo as they cook. When the eggs are almost done to your liking, take the pan off the heat - the eggs will continue to cook a little afterwards.
Assemble your tacos - spread some avocado cream on each tortilla, spoon some of the chorizo and egg mix on top then sprinkle with a spoonful of the salsa. Optional extra toppings include grated cheese and a drizzle of hot sauce or sour cream.