Preheat oven to 375 F degrees. Wash potatoes thoroughly and dice into small even pieces. Place in a bowl and add oil, salt, pepper, and smoked paprika. Mix well to coat each potato piece.
Grease a large baking sheet with oil, and place potatoes in a single layer. Roast in the oven for 25 minutes. Flipping them over halfway through. If potatoes are not crispy enough, cook for 5 more minutes or until desired crispness.
Add butter to a skillet and turn it on medium low, allow it to heat up for 2 min, then turn the pan to low. Beat the eggs with water vigorously until smooth. The water evaporates and the eggs to turn out fluffy without adding any milk. Add the beaten eggs to the skillet, and just occasionally move the eggs around the pan gently with a spatula. Once they start to firm up, turn off the heat, and leave them in the skillet to keep warm until you're ready to serve.
Heat flour tortillas in the microwave for 20-30 seconds or until warm. Or heat corn tortillas in a dry skillet over high heat.
Assemble tacos by adding a layer of scrambled eggs, potatoes, and top with Green Mountain Gringo® Medium Salsa, and sliced avocado.
Notes
Meal Prep or Leftovers: Wrap each taco or burrito tightly with plastic wrap and place in a freezer safe zip top bag. Don't add the salsa or avocado, they need to be added after the tacos are reheated. To reheat, remove from the plastic and microwave for 1-2 minutes, depending on the size of the taco.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.