Mexican Breakfast Tacos

Prep Time 20

Cook Time 15

Servings

Calories 856kcal

Add the Extra virgin olive oil to a nonstick pan and heat over medium heat.
Add in the diced potato; add the salt and paprika. Stir to combine. Allow to cook for about 10-15 minutes (stirring only a few times to prevent sticking but allowing them to get crispy) until the potatoes are softened and slightly crispy on the outside. Remove the potatoes to a plate and set aside.
In the meantime add the bacon to a skillet over medium heat and cook on both sides until crispy. Remove to a plate and dry with paper towels.
In a medium-size bowl, beat the eggs with the milk and mix in the salt and pepper.
Drain most of the bacon grease out of the skillet, keeping a small amount to use for cooking the eggs. Pour in the egg mixture. Stir occasionally while the eggs cook to scramble them.
Meanwhile, warm taco shells in a heated ungreased skillet over medium heat for about 15 seconds per side.
Layer the taco shells with the breakfast potatoes, bacon and scrambled eggs. Top with avocado and cilantro. Pour orange juice into glass. Serve and enjoy!