Prepare the pico de gallo. Begin by tossing all of the ingredients for the pico de gallo in a bowl. Place the bowl in the refrigerator.

Prepare the refried beans. Heat the avocado oil in a large skillet over medium heat. Add the shallot to the skillet and season with a ¼ teaspoon of salt. Sauté the shallot for 3 minutes. Add the garlic and sauté for an additional minute.

Add the pinto beans and 3 tablespoons of the pinto bean liquid to the skillet and cook the beans for 4-5 minutes. Smash the pinto beans with the back of a fork until pureed. Stir the pureed beans and remove them from the heat, transfer to a bowl, and cover for later. If the beans are a bit dry when you serve them, add 1-2 tablespoons more of the bean liquid.

Prepare the ground chorizo. Use the same skillet. Heat 1 tablespoon of avocado oil in the skillet and heat over medium/high heat. Add the ground chorizo and break the chorizo up with a spatula. Cook until fully cooked. Transfer the chorizo to a bowl.

Heat the same skillet over medium heat. If your stovetop runs hot, err on the lower side, and heat to medium/low heat.

While the pan is preheating, whisk together eggs and milk.

Add olive oil to the pan, and once the oil is fragrant, pour the egg mixture into the pan.

Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook.

Keep folding eggs without fully flipping them for 2-3 minutes. Cook until the eggs are fully cooked.

Remove from heat, and add salt and pepper, to taste.

Assemble the tacos by adding pico de gallo, refried beans, chorizo, cotija cheese, and fresh avocado slices to each tortilla.