Before starting, preheat the oven to 450°F. Wash and dry all produce. Drain, then roughly chop olives. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Peel, pit, then cut avocados into 1/4-inch pieces.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Mexican Seasoning and onions. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper.

Layer tortilla chips, chorizo mixture and cheese on a foil-lined baking sheet. Bake nachos in the middle of the oven, until the cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use two foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through cooking.)

While nachos bake, stir together sour cream, lime zest. 1/4 tsp sugar and 1 tbsp lime juice (dbl both for 4 ppl) in a small bowl.

Sprinkle green onions, avocado and olives over nachos. Divide nachos between plates. Dollop crema over top. Serve with salsa on the side, for dipping. Squeeze over a lime wedge, if desired.