Prep your ingredients: Dice potatoes small so they crisp quickly. Chop onion and cilantro, mince jalapeño, and crack eggs into a bowl with a pinch of salt and pepper. Whisk eggs until fully combined.

Crisp the potatoes: Heat 1 tablespoon oil in a large skillet over medium-high. Add potatoes and a generous pinch of salt. Cook, stirring occasionally, until golden and tender, about 8–10 minutes. Sprinkle with cumin and smoked paprika. Remove to a plate.

Cook the chorizo: In the same skillet, add chorizo. Break it up with a spatula and cook until browned and slightly crispy, 5–7 minutes. If there’s excess fat, spoon off a bit, leaving enough to flavor the eggs.

Sauté aromatics: Add onion and jalapeño to the chorizo. Cook 2–3 minutes until softened and fragrant. Taste and adjust salt if needed.

Scramble the eggs: Push the chorizo mixture to one side. Add a touch of oil if the pan looks dry. Pour in eggs and let them set for 10–15 seconds. Gently scramble, folding until just set and still soft. Mix with the chorizo.

Warm the tortillas: Heat a dry skillet or griddle over medium. Warm tortillas 20–30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel so they stay warm.

Assemble: Layer crispy potatoes on each tortilla, then add the egg-chorizo mixture. Sprinkle with cheese so it melts slightly. Top with cilantro, a spoon of salsa, and a drizzle of crema. Finish with a squeeze of lime.

Serve right away: Street-style tacos are best hot and fresh. Offer extra salsa and lime at the table.