Prep your toppings. Dice the onion, chop the cilantro, and slice the avocado. Cut the limes into wedges. If using pickled red onions, have them ready to go.

Warm the tortillas. Heat a dry skillet over medium-high. Warm each tortilla for 30–45 seconds per side until soft and lightly charred. Wrap in a clean towel to keep warm.

Cook the chorizo. In a large skillet over medium heat, add the chorizo. Break it up with a spatula. Cook 6–8 minutes until browned and slightly crispy at the edges. If it’s very lean, add a teaspoon of oil.

Add aromatics. Stir in the diced onion (reserve some raw onion for topping), garlic, jalapeño or serrano, and bell pepper. Cook 3–4 minutes until softened and fragrant.

Boost flavor (optional). Sprinkle in smoked paprika and cumin. Stir for 30 seconds. Taste and add salt and pepper if needed.

Drain excess fat. If the pan is very greasy, tilt it and spoon off some fat. Leave a little—it carries flavor and keeps the filling juicy.

Assemble the tacos. Layer chorizo mixture onto warm tortillas. Top with cilantro, a bit of raw onion, avocado, and crumbled queso fresco or cotija. Finish with a squeeze of lime.

Serve immediately. Chorizo tastes best hot, with tortillas still pliable and steamy.