Prep the toppings: Chop onion and cilantro. Crumble cheese, slice avocado, and cut limes into wedges. Warm the salsa verde in a small saucepan or bowl.

Cook the chorizo: Heat a skillet over medium. Add chorizo and break it up with a spatula. Cook until browned and slightly crispy, 6–8 minutes. Transfer to a plate, leaving a little fat in the pan.

Whisk the eggs: Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth and slightly frothy.

Soft-scramble the eggs: Reduce heat to medium-low. If the pan is dry, add a touch of oil or butter. Pour in eggs and stir slowly with a spatula, scraping the bottom as curds form. Cook until just set and creamy, 2–4 minutes. Do not overcook.

Combine or layer: Stir the chorizo back into the eggs for even distribution, or keep them separate if you prefer layered tacos.

Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave for 20–30 seconds. Keep warm in a clean towel.

Assemble the tacos: Add chorizo-egg mixture to each tortilla. Spoon over salsa verde. Top with onion, cilantro, cheese, and avocado. Finish with a squeeze of lime.

Serve immediately: Tacos are best hot and fresh. Put extra salsa and lime on the table.