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Heat avocado oil on a skillet over medium high heat.
Crack two eggs in the pan, sprinkle with salt and pepper, and let the whites cook for 1-2 minutes. If you don't like your yolks runny, you can break them with the edge of your spatula.
Divide Mexican blend cheese on top of the eggs, then top each egg with a tortilla.
Once the cheese is melted slightly, use the spatula to flip the eggs so the tortilla side is on the skillet. Cook for 1-2 minutes until the bottom of the tortillas are lightly browned and crispy.
Transfer to a plate, and top each taco with cotija cheese, chili crisp, chopped onion, cilantro, and lime juice. Enjoy warm.