In a large nonstick skillet, heat the oil over medium-high heat. Add the tortilla pieces and brown well; season with salt. Add the onion, jalapeno, garlic and cilantro and cook, stirring occasionally, for 5 minutes. Stir in the tomatoes.
In a bowl, whisk up the eggs, hot sauce, salt and pepper. Pour into the skillet and scramble to desired doneness. Top with the cheese and avocado.