In a small skillet, add 1/4 inch of oil to the pan and heat to 350 degrees over medium heat.

Place one tortilla in the oil and fry until edges are starting to turn golden and crisp. Flip tortilla and continue frying until crisp. Remove to a paper towel lined plate and repeat with the remaining tortilla.

In a small bowl, whisk together the eggs.

Pour into a medium skillet over low heat and scramble the eggs. When eggs are just about set, stir in the salsa and continue cooking until eggs are cooked through.

Place half of the eggs on each tortilla. Top with the slaw, slices of avocado, and cotija cheese.

Serve with Cholula or more salsa, if desired.