Prep: 1. Dice onion, cilantro and shred cabbage. Place cabbage in a bowl and sprinkle with salt. Make: 1. In a large skillet over medium-high heat, heat olive oil until hot. Add onions and chorizo and cook, breaking up the crumbles until cooked through, about 10-12 minutes. 2. Meanwhile, warm tortillas in a dry skillet, for about 2 minutes per side. 3. Right before serving rinse and drain cabbage. 4. Serve chorizo on warmed tortillas topped with cilantro, cabbage, and queso.
To take this up a notch add any of your other favorite taco toppings - tomatoes, avocado and lettuce are always great additions. If you can't find queso fresco shredded cheddar or monterey jack works just fine.