Cheesy Chorizo Tacos with Avocado Crema

Chop the jalapeño, green bell pepper (if using), and white onion.

In a large skillet over medium-high heat, sauté the chopped vegetables for a few minutes until they begin to soften.

Add the chorizo to the skillet. Break it apart with a spoon and cook with the vegetables.

Season the mixture with garlic powder and onion powder. Continue to cook until the chorizo is fully cooked through.

To make the avocado crema, add the prepared guacamole, sour cream, a whole jalapeño, cilantro, lime juice, and a pinch of salt to a blender.

Blend until the crema is smooth. If it's too thick, add a splash of milk to thin it out and blend again.

To assemble the tacos, dip each corn tortilla in the rendered fat from the chorizo skillet to coat it.

Place the oiled tortillas on a hot griddle or clean skillet. Top each with a layer of shredded Chihuahua cheese, followed by a spoonful of the chorizo mixture.

Cook until the cheese is completely melted and the bottom of the tortilla is crispy, then fold in half.

Serve the cheesy chorizo tacos immediately with the avocado crema for dipping.