Heat the oil in a large skillet over medium-high heat. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.
This was a really good recipe. Only change I made was seasoned salt instead of kosher salt for a little more flavor. Best meal we have had for a while!
