Remove 1 pound fresh Mexican chorizo from casings; 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.

Transfer chorizo to a plate with a slotted spoon, leaving about 1 tablespoon fat.

Reduce heat to medium-low; add 8 beaten eggs to skillet.

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

Return chorizo; fold into eggs and remove from heat.

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

Set out chorizo-eggs, shredded cheese, diced avocado, salsa, cilantro, lime wedges, and sour cream as a taco bar.

Let everyone build tacos with favorite toppings.

Serve immediately while warm.