In a medium nonstick skillet set over medium-high, heat 1 teaspoon of the oil until glistening. 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. Transfer them to a plate and cover with a towel to keep warm.

Reduce the heat to medium and cook the bacon until crispy. Remove the skillet from the heat. Using tongs, transfer the bacon to a paper towel lined plate. Pour the bacon grease into a heat proof container. Carefully wipe out the skillet or grab another medium skillet.

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