Chop up your potatoes into small ½ inch pieces and dice the jalapeno if using. Add them all to a large prep bowl and seasoning with salt, pepper, paprika, garlic powder, chili powder, cumin and Lawry's then toss with olive oil until combined.
Add the potato and jalapeno to a large skillet and cook over medium heat for 10 minutes or until the potatoes are soft. Stir Occasionally.
While the potatoes, are cooking scramble your eggs and milk in a separate small skillet. I like to keep mine simple with just salt and pepper, but you can add additional spices if you wish.
Once the potatoes are soft and crispy and the eggs are scrambled it is time to assemble the tacos. Layer the potatoes, then eggs the crumble the bacon over top and repeat this until all six taco shells are filled.
Add additional toppings of your choice and enjoy warm immediately.
Leftover Storage: Store leftover bacon and egg tacos in an airtight container in the fridge for up to 4 days.Potato Note: I have used small potatoes, sweet potatoes, russet potatoes and red potatoes for these tacos and they always turn out great. You can choose one or a mixture of these depending on your taste. You want there to be about 2 ½-3 cups of potatoes once they are diced.*Nutritional value does not include optional toppers for serving