Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, onion, and garlic, and cook until onions are translucent and peppers are fork tender. Remove from heat and set aside.

Heat the remaining 1/2 Tablespoon of the olive oil in a second large skillet over medium-low heat (if you don't have a second one, pour the cooked peppers and onions into a bowl and wipe the skillet clean before cooking the eggs). Crack the eggs into a large bowl and beat lightly with a fork. When the skillet is well-heated, pour in the eggs and scramble using a heatproof spatula.

Once the eggs are mostly set, add 3 ounces of the goat cheese and stir to melt. When eggs are done and cheese is melted, remove from heat and set aside.

Heat the tortillas by wrapping them in a damp paper towel or kitchen towel and heating them in the microwave or oven. Serve with peppers/onions, eggs, and condiments "buffet" style.

Give each taco a light squirt of lime juice before serving to add flavor. Tacos are best served immediately, but fillings and condiments can be kept in the refrigerator and used as needed.