Combine potatoes and next six ingredients (corn through bacon) in a large bowl. Mix well.
Heat a thin layer of oil in a heavy skillet or griddle over medium-high heat. Spread 1/3 cup potatoes into a flat strip about 1 x 3- inches, in the hot oil. Repeat to fill pan without crowding. Cook on both sides until crisp and golden brown.
Repeat with remaining oil and potatoes, to make 16 strips.
Place two potato strips in each taco shell. Top with cheese, lettuce, salsa and avocado.