Breakfast Tacos

In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil, cook 2 of the corn tortillas on both sides until lightly toasted. Transfer to a plate and repeat with remaining oil and tortillas. Cover with a towel to keep warm. Alternatively you can skip the skillet and oil and toast the tortillas over an open oven flame if you have a gas stove.
Reduce heat to medium and cook the bacon until crispy. Remove pan from heat. Transfer the bacon to a paper towel lined plate. Pour the bacon grease to a heat proof container, reserve to cook eggs in. Carefully wipe out the skillet used for the bacon.
In a medium bowl beat the eggs with the green chilis (use as much or as little as you'd like) and salt until fully incorporated.
Heat 1-2 tablespoon of bacon drippings in the pan over medium heat. Pour in the eggs and cook, moving them around occasionally with a wooden spoon until mostly cooked through.
Sprinkle with the shredded cheese and continue to cook until the cheese is melted and the eggs set.
Divide the eggs among the warm tortillas. Top each taco with cilantro, avocado slices, pico de gallo and a squeeze of lime juice.

Ingredients