To make the breakfast taco, we'll scramble some eggs and add them to the carnitas. Add a little salt and pepper to the mix. With a nice warm corn tortilla, add the rest of the ingredients. I like to have two corn tortillas per taco. It gives it a sturdy building block for the taco. Add the cherry tomatoes for a burst of sweetness, pickled red onions for that tang, cojita cheese for a creamy texture, jalapeños for a bit of heat, cilantro for freshness, and a squeeze of citrus for a tangy finish. I like to use both lime and orange for these tacos. The combination of flavors and textures is truly the best. Garnish with some mirco greens and have your favorite hot sauce ready. These bad boys will be gone before you know it.