Prep the ingredients per the instructions above.

Make the Yellow Tomato Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice, and salt. Chill until ready to use.

Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally. Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively, use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. Dust with cinnamon.

In a nonstick skillet over medium heat, warm the taco shells on both sides.

Brush a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper and scallions to the eggs. Continue to stir and scramble the eggs until just set.

Assemble the tacos with the egg mixture, a scoop of salsa, cilantro, arugula, and avocado. Finish with a squeeze of lime and season with salt and pepper, if desired. Garnish with cilantro and serve with lime wedges. Enjoy with latte.