Before starting, preheat the oven to 450˚F. Wash and dry all produce. Zest lime, then juice half. Cut remaining lime into wedges. Thinly slice green onions .Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo and jalapeños. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat. Add half the Mexican Seasoning, then stir to coat chorizo and jalapeños.

Add tomato sauce base and 1/3 cup water (dbl for 4 ppl) to the pan with chorizo and jalapeños. Bring to a boil, then reduce heat to medium. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.

Meanwhile, whisk together mayo, lime juice, lime zest, remaining Mexican Seasoning and 1 tsp sugar (dbl for 4 ppl) in a large bowl.Add coleslaw cabbage mix and half the green onions. Season with salt and pepper, then toss to combine.

Arrange tortillas on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Divide chorizo filling between tortillas. Sprinkle cheese over top. Bake tacos in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven.)

Divide tacos between plates. Serve creamy slaw alongside.Sprinkle cilantro and remaining green onions over tacos. Squeeze a lime wedge over top, if desired.