Ingredients (what you used):     •    3–4 pasture-raised eggs     •    Diced white onion (small handful)     •    Diced red bell pepper (small handful)     •    Raw cheddar cheese or Parmigiano Reggiano (small handful grated)     •    1–2 gold potatoes, diced small     •    Extra virgin olive oil (good quality)     •    Siete brand hard taco shells     •    1 ripe avocado     •    1 tbsp plain Greek yogurt (full-fat)     •    1 tsp Siete seasoning     •    1 tbsp finely grated Parmigiano Reggiano ⸻ Instructions:     1.    Air fry the potatoes: Toss your diced potatoes in EVOO + a pinch of sea salt. Air fry at 400°F for ~15 minutes, shaking halfway through, until golden and crispy.     2.    Make the guac spread: In a bowl:     •    Mash avocado until smooth.     •    Mix in Greek yogurt, Siete seasoning, and Parmigiano Reggiano.     •    Add a pinch of sea salt to taste. Set aside — this is your base spread for the tacos.     3.    Scramble the eggs:     •    Beat eggs in a bowl with a pinch of salt.     •    Lightly oil a pan, heat on medium-low.     •    Toss diced onions and red bell pepper into the pan first.     •    After about 1 minute, pour in the eggs.     •    Stir slowly with a rubber spatula.     •    As the eggs start setting, sprinkle in your cheese.     •    Keep stirring gently until eggs are soft, creamy, slightly underdone (they’ll finish cooking off-heat).     4.    Prepare the shells:     •    Toast Siete taco shells in the oven at 350°F for 3–4 minutes — just enough to make them crispy but flexible, not shattering.     5.    Assemble:     •    Spread a generous layer of the guac on the inside of each shell.     •    Add a scoop of cheesy scrambled eggs with veggies.     •    Top with a handful of crispy potatoes.     •    (Optional) Sprinkle a little extra Parmigiano Reggiano on top.