Lightly oil a skillet or cast iron pan and heat over medium high heat.
Heat tortillas 30 seconds on each side, then place on a plate and cover with a moist towel so they don't dry out. They can be placed in the oven on warm until ready to serve.
Turn pan to low and add chorizo, breaking it up as it cooks. Make sure to stir every few minutes.
While chorizo cooks, juice limes and dice avocado. Mix them together well so that the avocado doesn't brown.
Dice mangoes and jalapeno and add to avocado with chopped cilantro. Season salsa with salt to taste.
To make tacos, smear each tortilla with aioli then layer with cooked chorizo, salsa and top with queso fresco.
Notes
We used Hatfield chorizo sausage which comes in a one pound package and is loose sausage which really saves time.
We also used Stonewall Kitchen's mango habanero aioli for speed. Contrary to the name, it's not spicy but it is super flavorful. But you can also make homemade aioli too.