1. Make the pico de gallo
Combine the green tomatoes, onion, jalapeño, garlic, lime juice, salt, and coriander in a bowl. Mix well and set aside to allow the flavours to develop.
2. Prepare the crema
In a small bowl, stir together the sour cream and water until smooth and pourable. Set aside.
3. Prepare the chorizo
Remove the chorizo meat from the casings and discard the skins.
4. Cook the filling
Heat a wok or large frying pan over high heat. When hot, add the oil, followed by the chorizo. Break it up with a spatula and cook for about 1 minute, until it starts to colour. Add the beef mince, spread it out, and let it cook undisturbed for 4–5 minutes, allowing the juices to evaporate and the meat to caramelise.
Once nicely browned, break the meat into chunky pieces and toss through the pan.
5. Finish the filling
Add the chickpeas and lightly crush them with the back of a spatula or a potato masher so they combine with the meat. Stir-fry until everything is cooked through and charred at the edges. Stir through the smoked paprika, cumin, garlic powder, and salt. Remove from the heat but keep warm.
6. Assemble and serve
Fill warm tortillas or taco shells with lettuce, the beef and chorizo mixture, pico de gallo, and grated cheddar. Drizzle with crema and hot sauce, if using. Finish with coriander and lime wedges, and serve immediately.
