Finely dice 2 small onions or 1 large onion. Reserve half of the portion or raw onion for topping.
If chorizo is in links, remove from casing and break apart and reserve in a large bowl or on a plate. If using loose uncased sausage, you can load directly into the skillet or pan and simply break apart with a wooden spoon.
Set a pan or skillet over medium heat and add 1-2 tablespoons of oil. Add diced onion and cook until it begins to soften and turn translucent.
Add chorizo and fold into the onion. Continue to cook over med heat until sausage is cooked through and fully incorporated with onion, 6-9 minutes.
Once mixture is cooked turn off heat and prepare your tortillas. You can warm tortillas over the open flame of your stovetop, heat in a warm 300° oven for about 5-7 minutes or microwave under a damp cloth for approximately 30 seconds to 1 minute. (If using the microwave method, be careful when removing tortillas as they will be very hot an steamy.) To keep tortillas warm and pliable, wrap in a dampened napkin until ready to be loaded with sausage mixture.
Spoon chorizo mixture into tortilla, sprinkle with diced raw onion, a small sprig of fresh cilantro and a squeeze of lime juice. Top with avocado crema and enjoy
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Notes
To make your own chorizo: mix 1 lb ground pork with 2 tablespoons paprika, 2 tablespoon chili powder, 1 tablespoon smoked paprika, ½ tablespoon cumin, 1/2 teaspoon oregano, 1 teaspoon coriander, ½ teaspoon salt, a pinch of cinnamon and cloves, and 5 minced garlic cloves.