Melt coconut oil in a large skillet on medium heat.
Add potatoes and toss until coated. Let cook about 7 minutes.
Add all the veggies. Slice the corn off the 2 ears of corn to add to the skillet as well. Stir to mix well with the potatoes. Cover and alllow to cook for at least 10 minutes. Pierce potatoes with fork to see if soft. Once they are soft, turn heat to low.
Toast corn tortillas on a skillet.
Assemble tacos. Place potato and veggie mixture on tacos. Top with avocado, cashew cream, salsa, vegenaise, or anything else you would like. Dig in!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/veggie-and-potato-breakfast-tacos/