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.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.