Remove 1 pound of fresh Mexican chorizo from its casings and crumble into a large skillet.

Cook over medium-high heat for 6-8 minutes, breaking it into small pieces, until browned and crispy. Don't crowd the pan - let it develop those crispy edges. Pork chorizo must reach 160°F.

Remove the chorizo with a slotted spoon to a plate, leaving about 1 tablespoon of fat in the pan.

Reduce heat to medium-low and add 8 beaten eggs to the same skillet.

Scramble gently until set with no liquid egg remaining, about 3-4 minutes, and 160°F.

Return the chorizo to the pan and fold together with the eggs. Remove from heat.

Warm 10 tortillas in a dry skillet; keep wrapped in a clean towel.

Set up a taco bar with: the chorizo-egg mixture, shredded cheese, diced avocado, salsa, chopped cilantro, lime wedges, and sour cream.

Let everyone build their own tacos with their favorite toppings.

Serve immediately while everything is warm.