Combine tomato, onion, coriander, jalapeno in a bowl and squeeze over lime juice. Season with salt.

Set aside while making the scrambled eggs.

Whisk eggs and milk until combined.

Heat butter in a medium non-stick frying pan over a medium heat. Add spice mix and cook for 5 seconds.

Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1-2 minutes or until eggs are almost set.

Sprinkle over half of the cheese. Turn off heat. The eggs will continue to cook.

To serve, top each tortilla with avocado slices. Slide scrambled eggs evenly onto plates. Sprinkle with remaining cheese. Top each with pico de gallo.