Step 1

In a medium bowl, whisk the crema, lime juice, lime zest, garlic powder, cilantro, and salt until well combined. Cover and refrigerate until ready to serve.

Step 2

Warm a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, for about 8-10 minutes until fully cooked and slightly crispy. Remove from the heat and set aside.

Step 3

Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 4

To assemble, spoon the chorizo mixture onto each warm tortilla. Top with the red onion, jalapeños, tomatoes, cilantro, queso fresco, and a drizzle of lime crema.

Step 5

Serve immediately with lime wedges on the side. Enjoy!