In Step 5, if desired, wrap tortillas in paper towel. Microwave until the tortillas are warm and flexible, 1 min. Wash and dry all produce.* Peel, then thinly slice shallots. Cut radish into matchsticks. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Cut poblanos in half lengthwise, remove inside cores then cut into slices. (NOTE: We suggest using gloves when prepping poblanos!)

Heat a small pot over medium heat. When hot, add shallots, vinegar, 1/4 cup water and 1 tsp sugar (dbl all for 4 ppl). Season with 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer pickled shallots, along with pickling liquid, to a small bowl. Set aside in the fridge.

While shallots pickle, halve, peel, pit and cut avocado into bite-sized pieces. In a medium bowl, whisk lime juice, half the lime zest, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl). Season with salt and pepper. Stir in avocado, radish, poblano and half the cilantro.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

While chorizo cooks, in another small bowl, mix sour cream and remaining lime zest. Season with salt and pepper.

Divide chorizo between tortillas. Top with pickled shallots and avocado poblano slaw. Crumble over feta and dollop over crema. Sprinkle over remaining cilantro and squeeze over a lime wedge, if desired.