Instructions

1. Make the spicy aioli by combining the mayonnaise, sriracha sauce, lime juice and garlic powder until well mixed; set aside.
2. In a medium saute pan, cook the bacon over medium heat until done and crispy; remove from pan and set on a paper towel lined plate to drain.
3. Drain off all but a few teaspoons of the oil. Add the minced red onion and cook on low until soft and starting to brown. In a small bowl, crack and whip the eggs until light and fluffy. Add eggs to pan and scramble until desired doneness. Season with salt and pepper.
4. To assemble tacos, smear a bit of the spicy aioli on each tortilla. Divide the scrambled eggs evenly between the two tortillas. Top with two slices of bacon, diced cherry tomatoes and fresh lettuce. Sprinkle with a pinch of kosher salt to finish.