Add the 6 slices bacon cut into 1-inch pieces pieces to a cold skillet, then set over medium heat. Cook, stirring occasionally, until the 6 slices bacon cut into 1-inch pieces is crispy, about 6–8 minutes. Use a slotted spoon to transfer the 6 slices bacon cut into 1-inch pieces to a paper towel-lined plate. Pour off all but about 1 tbsp of the slices bacon cut into 1-inch pieces drippings from the skillet.

Return the skillet to medium-high heat with the reserved drippings. Add the diced medium Yukon Gold potatoes scrubbed and diced into ½-inch cubes in a single layer. Season with ½ tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp salt. Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom, then stir and continue cooking for another 4–5 minutes until the 2 medium Yukon Gold potatoes scrubbed and diced into ½-inch cubes are golden and fork-tender. Transfer to the plate with the 6 slices bacon cut into 1-inch pieces.

In a mixing bowl, whisk together the 6 eggs large, 2 tbsp whole milk, ¼ tsp salt, and ¼ tsp black pepper freshly ground until fully combined and slightly frothy, about 30 seconds.

Reduce the heat to medium-low. Wipe out the skillet and add the 1 tbsp unsalted butter. Once the 1 tbsp unsalted butter is melted and foamy, pour in the 6 eggs large mixture. Let the 6 eggs large sit undisturbed for about 20–30 seconds until the edges just begin to set, then use a spatula to gently fold and push the 6 eggs large from the edges toward the center. Continue folding slowly — do not stir constantly — until the 6 eggs large are just set and still slightly glossy. Remove from heat immediately; they will finish cooking from residual heat. Season with a pinch more ¼ tsp salt if needed.

Warm the 8 small flour tortillas 6-inch size one at a time directly over a gas burner on medium-low heat for about 20–30 seconds per side until lightly charred and pliable. Alternatively, wrap the stack of small flour tortillas 6-inch size in a damp paper towel and microwave for 45–60 seconds.

To assemble each taco, lay a warm 8 small flour tortillas 6-inch size flat and add a spoonful of scrambled 6 eggs large, a few pieces of slices bacon cut into 1-inch pieces, and a scoop of crispy 2 medium Yukon Gold potatoes scrubbed and diced into ½-inch cubes. Top with shredded 1 cup shredded cheddar cheese, a spoonful of salsa, and any optional toppings — 1 medium avocado sliced or mashed, 2 tbsp sour cream, 1 medium jalapeño thinly sliced, and fresh fresh cilantro roughly chopped. Serve immediately with 2 whole limes cut into wedges wedges on the side.