Easy Chorizo Tacos

Cook the onion (3 min): Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.

Crisp the chorizo (8 min): Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.

Warm the tortillas (2 min): Heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred.

Serve: Spoon the chorizo mixture into the warmed corn tortillas then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. Or add your favorite taco toppings.