If chorizo comes in links, remove from the casing and break apart. For loose chorizo, it can go directly into the skillet.

Heat a skillet over medium heat and add 1-2 tablespoons of avocado oil. Add half of the diced onion and cook until softened and translucent.

Add the chorizo to the skillet and fold it into the onion. Continue cooking over medium heat, breaking it apart with a wooden spoon, until the sausage is fully cooked through, approximately 6-9 minutes.

Warm the corn tortillas over a stovetop flame for 15-20 seconds per side, or heat in a dry skillet over medium heat for about 30 seconds per side. Wrap in a damp towel to keep warm.

Spoon the chorizo mixture into warm tortillas, top with the reserved raw diced onion, a sprig of fresh cilantro, a squeeze of lime juice, and a drizzle of avocado crema.