For the Southwestern slaw: chop the cabbage, onions, and cilantro. Add to a medium bowl, along with the lime juice and oil; toss to combine, then set aside.

For the tostadas: heat a small skillet over medium.

Place one tortilla in the hot skillet and cook until edges start to turn golden; flip tortilla and continue cooking until crisp. Place on a paper towel-lined plate and repeat with the remaining tortillas until all are cooked; cover and set aside to keep warm.

Heat a separate, nonstick skillet over low.

Whisk together the eggs in a small bowl, then add to the hot skillet and cook until almost set, stirring frequently to scramble. When eggs are just about done, stir in the salsa; continue cooking until completely set.

Meanwhile, slice the avocado and slice or shred the cheese.

Place 1/4 of the eggs onto each tortilla, then top with slaw, avocado, and cheese.

Serve oranges on the side, along with a bit more salsa if desired.