Bacon and Egg Breakfast Tacos

For the tortillas:
Put a double layer of paper towels onto a large plate to lay the tortillas on after they’re removed from the skillet.

Heat a small skillet on low to medium heat and add the canola oil. The amount of oil needed may vary depending on the size of the skillet used. The oil needs to be about ½ inch deep in the skillet. Test to see if the oil is hot by laying an edge of a tortilla in the oil. If the oil bubbles it’s ready.

Using tongs lay a tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla. Then turn over the tortilla so the other side is covered with the hot oil. Then quickly (so the tortilla remains soft rather than gets crispy) remove the tortilla and lay it flat onto the plate with the paper towels.

Repeat the process until all of the tortillas are slightly cooked. Keep an eye on the oil and if it starts to get too hot, turn down the heat just a bit. Dab off the excess oil on the tortillas and move them over to a plate without paper towels. This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled. Set the tortillas aside.

For the scrambled eggs:
In a medium size bowl, add the eggs, milk, salt and pepper. Whisk together. Heat a medium size skillet on medium heat and add the butter. Spread the butter around the bottom of the pan a bit by lifting and tilting the pan. Add the egg mixture. Use a spatula to stir the eggs around as they cook. When the eggs are thoroughly cooked and solidified, remove the pan from the heat and set aside for just a moment.

For assembling the tacos:
Add a piece of the cooked bacon to the top half of each of the tortillas. Then add some of the scrambled eggs over the bacon. Add some of the cheese, tomatoes, juice from the limes and salsa over each. Fold over the tortillas to form the tacos. Serve while warm.