1 lb. Chorizo I would recommend Jimmy Dean or Johnsonville. The Jimmy Dean is a bit spicier.
1 package small corn tortillas. I freeze what I don’t use until the next time I make tacos.
1 medium white onion, chopped
1 jalapeno, chopped, removing viens and seeds (optional)
1 lime, quartered
1 bunch of cillantro
Cook chorizo in a skillet over medium heat until cooked through.
If using jalapeno, add this to the skillet a couple minutes in
Heat another skillet over medium heat
Spray both sides of your tortillas and cook them in the skillet until they begin to gain a little color. You want them to lose that white, uncooked appearance while stil remaining plyable.
Remove tortillas from the pan and plate.
Drain your Chorizo mixture to remove excess grease
Top your tortillas with the Chorizo
Add chopped Onion and Cillantro
Squeeze lime over each taco
Serve with fresh avocado, or better yet; guacamole!