Whisk together eggs, 2 tbsp (30 mL) water, salt and pepper; set aside.
Heat oil in large nonstick skillet set over medium heat; cook onion, peppers, jalapeño and Tex-Mex seasoning for 3 to 5 minutes or until vegetables start to soften.
Reduce heat to low. Pour in egg mixture; cook, stirring frequently, for 4 to 6 minutes or until eggs are set and soft curds have formed. Assemble eggs in warm tortillas with salsa and guacamole.