Begin by heating 1 tablespoon of light neutral oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the diced large white onion and sauté for 3-4 minutes until it becomes translucent and fragrant.

Next, add 1 pound of fresh Mexican chorizo to the skillet, breaking it apart with a spatula. Cook for 7-10 minutes, stirring occasionally, until the chorizo is thoroughly browned and crumbly.

While the chorizo finishes cooking, prepare your small corn tortillas. Warm each tortilla over a gas burner for about 10-15 seconds per side or in a skillet for 30-45 seconds per side.

Now it’s time to assemble your chorizo tacos! Take a warm tortilla and spoon in a generous portion of the cooked chorizo. Drizzle with avocado crema, top with the remaining diced onion and fresh cilantro. Serve immediately with lime wedges.