Serves: 4
Total Calories: 195

4 slices bacon, coarsely chopped
2 cups frozen shredded hash brown potatoes
vegetable oil
8 small tortillas, corn or flour
6 eggs
2 tablespoons butter
1 avocado, sliced
2 ounces crumbled cotija cheese, or shredded Monterey Jack
2 limes, cut into wedges

Cook bacon on flat top set to medium. When cooked through, transfer with a slotted spoon to a paper towel-lined plate and set aside. If your bacon was extra fatty you may want to remove some of the excess fat; you want about 1 to 2 tablespoons left on grill.

Return to medium-high heat until fat is very hot. Add diced potatoes, spreading into a single layer in the pan. Cook, stirring/overturning the potatoes every 2 to 3 minutes, until potatoes are tender and golden brown, for up to 10 minutes. Transfer to a plate and set aside.

Splash grill with vegetable oil. When oil is hot and shimmery, add tortillas, one or two at a time depending on the size of your skillet, until they are hot and barely crispy around the edges but still pliable. Transfer to a plate and cover with foil to keep warm. Repeat with remaining tortillas.

Meanwhile, melt butter on other side of the grill. Whisk eggs until uniform in color. Add to skillet and cook, stirring and scraping, until eggs are firm and just cooked through.

To assemble, divide tortillas among serving plates. Place a spoonful of egg down the center of each one. Sprinkle with crispy bacon and potatoes. Top with two slices of avocado and cotija cheese. Squeeze fresh lime over each taco.

Nutritional Facts:

Serves: 4
Total Calories: 195
Calories from Fat: 120

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