Flavorful Chorizo Tacos with Sautéed Poblanos

In a small bowl, whisk together mayo, chipotle seasoning, and lime. Set aside while you cook the chorizo taco filling.

Heat olive oil over medium-high heat in a large skillet. Reduce heat to medium and add poblanos and garlic, and sauté, stirring frequently, until slightly soft (4-5 minutes). Add a pinch of salt.

Add the chorizo to the skillet with poblanos and garlic, and brown completely, breaking up the chorizo as it cooks. Once browned, immediately remove the skillet from heat and set aside.

In a separate skillet, heat olive oil over medium-high heat. Add a corn tortilla and allow it to cook until it's slightly browned, about 60-90 seconds. Flip and repeat on the other side, then repeat for every tortilla you plan on immediately using.*

Fill each corn tortilla with the chorizo-poblano mixture, and top with onions, cilantro, avocado, and chipotle mayo. Then, chow down!