Breakfast tacos take a unique twist when filled with savory calabacitas and bacon!
Cook bacon in a pan until crisp. Once cool, crumble and set aside.
Meanwhile, bring a pot of water to a boil. Cook cubed sweet potatoes for 5-8 minutes, or until soft (but not mushy).
Remove all but 2 tbsp. of the bacon grease from the pan. Cook onion and jalapenos over medium-high heat until translucent, about 6-8 minutes. Add in garlic, zucchini and cook an additional 5 - 8 minutes, or until zucchini are starting to soften. Add in cooked sweet potatoes and corn, stir to combine, and cook an extra 2 minutes.
Soften flour tortillas on the stove top or in the microwave. Fill with calabacitas, and serve with salsa.