Preheat your oven to 375°F (190°C).

Place bacon strips on a foil-lined cookie sheet and bake for about 10 minutes or until crispy.

Chop the cooled bacon into bite-sized pieces.

Heat canola oil in a skillet over medium heat, add cubed Yukon Gold potatoes, and season with taco seasoning. Cook for 15-20 minutes until tender and golden.

Lay corn tortillas in a baking dish, forming them into open taco shells.

Whisk eggs in a bowl and scramble in a skillet until slightly set but still creamy.

Layer each tortilla with cooked potatoes, scrambled eggs, bacon, and cheese.

Gently bake filled tacos for another 10 minutes until cheese is melted and bubbly.

Serve immediately with optional salsa or avocado slices.