Preheat the oven to 400° F. Line 2 baking sheets with parchment paper.
In a small pot, combine the vinegar, water, salt, and sugar and bring to a simmer. Turn heat down and gently simmer until salt and sugar have dissolved. Pour this over the red onions and set aside.
Brush the corn tortillas with 1 tbsp of the olive oil and arrange in a single layer on both baking sheets. Bake for 10 minutes, flipping halfway through. Bake until the tortillas are golden brown and crispy. Lightly season with salt.
Meanwhile, use the remaining olive oil to fry the eggs sunny-side up. Season with salt and pepper.
Add the pickled onions to a strainer and rinse gently with water. Dry with a paper towel or clean tea towel.
Spread the refried beans evenly on all of the tortillas. Sprinkle each with cheese, top with an egg, salmon chunks, pico de gallo, pickled onion and garnish with cilantro.
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