Prepare all ingredients as described above.

Bring a pot of water to a boil. Add in the diced potato. Cook until tender about 10 - 14 minutes then drain.

Add the oil to a nonstick pan over medium heat. Add the potato, salt and paprika. Stir to combine. Add in the eggs and cook until scrambled.

Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.

Layer the taco shells with the egg and potatoes. Top with avocado, cilantro, and cheese if using.

Cinnamon Honey Almond Milk: Mix together almond milk, cinnamon, honey until well combined.

Serve the tacos with salsa if desired and fruit and almond milk on the side. Enjoy your breakfast!