All ingredients ready? Let's begin!
Start by preparing the crema. In a small mixing bowl, whisk together the sour cream, zest of the lime, juice of the lime, minced garlic, cilantro, and salt.
Cover and place in the refrigerator until ready to serve.
Prepare your preferred toppings and add them to small serving bowls with spoons. Set aside.
In a large skillet over medium-high heat, warm the olive oil. Add the onion and cook for about 1 minute. Crumble the chorizo into the pan. Add the garlic. Cook until the chorizo starts to become browned and crisp, approximately 9 minutes. You can continue to break up the chorizo with a wooden spoon while it is cooking.
Remove the chorizo filling to a brown paper-lined platter to drain some of the excess fat.
Add the tortillas to the warm skillet, one or two at a time, and warm until limp. Flip them halfway through.
As the tortillas come out of the skillet, fill them with the chorizo mixture. Drizzle the crema over the chorizo. Spoon your favorite toppings over the filling.
Fold the tortillas and serve with plenty of napkins.