Preheat your oven to 375°F (190°C) and line a baking sheet with foil. Arrange the strips of bacon in a single layer on the sheet. Bake for about 10 minutes until crispy and golden.

Heat a splash of canola oil in a large skillet over medium heat. Add the cubed Yukon Gold potatoes and sprinkle with taco seasoning. Cook for 15-20 minutes until tender and golden brown.

Arrange the soft corn tortillas upright in a baking dish. If stiff, warm them briefly in the microwave to make pliable.

Whisk the eggs in a clean skillet over medium-low heat and cook until just set. Remove from heat slightly wet to maintain creaminess.

Fill each tortilla with a mixture of crispy potatoes, scrambled eggs, and crispy bacon. Avoid overstuffing.

Transfer the assembled tacos back to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.

Remove tacos from the oven, let cool briefly, and serve garnished with fresh fruit, salsa, or avocado slices.