In a skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the chorizo and cook, stirring gently, until the eggs are just set, about 3-4 minutes.

While the eggs are cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.

To assemble the tacos, place a generous scoop of the chorizo and egg mixture onto each tortilla. Top with shredded cheddar cheese, diced tomatoes, and avocado slices.

Garnish with fresh cilantro and serve with lime wedges on the side.