Street-Style Keto Chorizo and Cheese Crust Tacos

Heat avocado oil in a skillet over medium-high heat. Add the pork chorizo, breaking it up with a spatula, and cook until deeply browned and slightly crispy, about 6 to 8 minutes. Set aside and keep warm.

In a small bowl, vigorously whisk together the sour cream, lime juice, and garlic powder until smooth and pourable.

Heat a non-stick griddle or skillet over medium heat. Divide the shredded Cheddar and Monterey Jack cheeses into 4 equal piles on the hot surface, shaping them into flat circles. Let them melt and bubble until the edges turn golden-brown and crispy, about 3 minutes. Carefully lift each cheese disc with a spatula and drape it over a suspended spatula handle or rolling pin to cool and harden into a taco shell shape.

Fill each crispy cheese shell generously with the hot chorizo filling. Drizzle the garlic-lime crema over the meat, then top with pickled jalapenos and fresh cilantro. Serve immediately while hot and crispy.