Preheat your oven to 375 degrees f. and lay your corn tortillas on a large baking tray.

Spray or brush the tortillas with a bit of avocado oil and sprinkle with the taco seasoning.

Rub seasonings and oil over both sides of the tortillas.

Roll four pieces of foil into 2-3 inch cylinders and place them across the middle of your baking tray.

Next, lay the tortillas on them (onto the baking tray as shown in the photos), to get that nice crispy taco shell.

Bake in your preheated oven for 10 minutes.

In a large bowl, beat the eggs together with the yogurt, milk, garlic, cilantro, sea salt, and pepper.

Melt the butter in a large skillet over medium heat.

Add the beaten eggs into the skillet and cook, stirring frequently until scrambled to your liking.

Serve the eggs inside your crispy corn tortillas and add toppings of choice.

Enjoy!