1- Preheat a large heavy-bottomed skillet over medium heat until it begins to smoke.

2- Add the ground pork chorizo, breaking it into small pieces with a firm spatula, and cook for 3 to 5 minutes while stirring.

3- Stir in the minced onion and jalapeno, then continue cooking for 8 to 10 minutes until the chorizo is browned and fully cooked, and the onion softens.

4- Remove from heat and keep the mixture warm for assembling later.

5- For the lime crema, mix 1 cup Mexican crema, 2 tablespoons fresh lime juice, 1 tablespoon spice blend, ½ teaspoon kosher salt, and 1 tablespoon minced cilantro in a bowl until combined. Cover and refrigerate it until you’re ready to use it. Finally, toast the tortillas over an open flame, griddle, skillet, or grill until they are pliable with light brown spots.

6- To assemble, spoon the cooked chorizo mixture into the warm tortillas and add toppings like minced onion, cilantro, lime crema, diced sweet peppers, avocado slices, pickled red cabbage, and more. Serve right away with lime wedges for a fresh touch.