Make the quick lime crema by adding all the ingredients in a small bowl and stirring until fully combined. Set aside.
Heat a large skillet over medium-high heat. Add the chorizo and cook for 8-10 minutes, stirring occasionally, until the chorizo is completely cooked.
While the chorizo is cooking, warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
Place the tortillas in a tortilla warmer or cover them in a kitchen towel to keep them warm until ready to eat.
Fill the corn tortillas with the cooked chorizo and serve with lime crema, chopped cilantro, and diced onions.
Notes
I recommend making your own Mexican chorizo at home as the quality is often much better than store-bought. It's easy to make and only requires about 3 more minutes of work. That being said, you can use store-bought chorizo if that's easier. Whatever works for you and your family is best!