Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the cabbage and carrots, cilantro sauce, and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper(s) and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chorizo is cooked through. Turn off the heat.

Just before serving, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked sausage and pepper(s), and sour cream. Serve the tacos garnished with the sliced green tops of the scallions and crispy onions. Serve the slaw and remaining lime wedges on the side. Enjoy!