Make the bacon by pre-heating the oven to 400F and laying the bacon on a parchment lined sheet tray. Bake in oven for about 15 minutes.
Meanwhile, make the eggs by vigorously whisking the eggs in a large bowl. The air you beat in the fluffier the scrambled eggs will be. Heat an 8-10 inch non-stick pan on medium-low heat with 1 teaspoon of ghee or oil. Add the eggs and continuously stir with a rubber spatula. Keep cooking for 5-6 minutes until the eggs come together and are done to your liking. The goal is to keep stirring and break up the egg curds to keep them small. Season with a pinch of salt and pepper at the end, remove from heat and cover with tin foil.
Prepare the other ingredients by warming the tortillas, heating the salsa in a small pot, chopping the cilantro, and slicing the avocado.
Assemble the tacos with all of the toppings and the chopped bacon, squeeze lime juice over the top and enjoy!