Step 1

In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil until glistening

Step 2

One at a time, cook the tortillas on both sides until lightly toasted, about 30 seconds on each side, adding a little extra oil when needed

Step 3

Transfer them to a plate and cover with a towel to keep warm

Step 4

Reduce the heat to medium and cook the bacon until crispy

Step 5

Remove the skillet from the heat

Step 6

Using tongs, transfer the bacon to a paper towel lined plate

Step 7

Pour the bacon grease into a heat proof container

Step 8

Carefully wipe out the skillet or grab another medium skillet

Step 9

While the bacon is cooking, in a medium bowl beat the eggs with the green chilis (use as much or as little as you'd like) and the ¾ teaspoon salt until fully incorporated.Heat 1-2 tablespoons of the bacon drippings in the skillet over medium heat

Step 10

Pour in the eggs and cook, moving them around occasionally with a wooden spoon until mostly cooked through but still slightly wet.Sprinkle the eggs with the shredded cheese and continue to cook until the cheese is melted and the eggs set.Divide the eggs among the warm tortillas

Step 11

Top each taco with cilantro, avocado slices, pico de gallo, a squeeze of lime juice and your favorite hot sauce if desired.