Roast the poblano peppers: Place whole poblano peppers directly over a gas flame or under a broiler, turning occasionally until the skin is blackened and blistered on all sides. Place in a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds and stem, and dice the flesh.

Cook the chorizo: In a large skillet over medium-high heat, cook the chorizo, breaking it up with a spoon, until browned and slightly crispy, about 6-8 minutes. Drain off most of the rendered fat, leaving about 1-30 ml in the skillet.

Build the filling: Add the minced garlic, cumin, and smoked paprika to the skillet with the chorizo. Cook for 1 minute until fragrant. Stir in the diced roasted poblano peppers. Season with salt and pepper to taste.

Prepare the charred lime crema: Halve the lime and char the cut sides under the broiler or over a flame until slightly blackened. Squeeze the juice into a small bowl with the Mexican crema. Stir to combine and season with a pinch of salt.

Warm the tortillas: Using the reserved chorizo fat (or a little oil), warm the corn tortillas in a separate skillet over medium heat until pliable and lightly golden, about 1-2 minutes per side. Alternatively, warm them directly over a gas flame.

Assemble the tacos: Spoon the chorizo and poblano mixture into the warmed tortillas. Drizzle generously with the charred lime crema. Garnish with finely diced white onion, fresh cilantro, and optional sliced avocado.