For the salsa, combine the diced red onion and minced jalapeno or serrano pepper with the minced garlic, lime zest, lime juice, red pepper flakes, and cayenne powder.

*If you want less heat in your salsa, omit the red pepper flakes, cayenne, and seeds and veins from the hot peppers.

Allow the contents to marinate for about ten minutes while you prepare the remaining ingredients.

After the onions and jalapenos have sat for ten minutes, add the cooked corn, minced cilantro, and diced pineapple.

Set the spicy pineapple and corn salsa aside for whenever you are ready to assemble your tacos.

When you are ready to cook your chorizo, add the sunflower seed oil to a large sauté pan, and increase the heat to medium.

When the oil is hot, add the chorizo.

Cook the chorizo or sausage links until they are cooked through and hot.

*Alternatively, you can remove the meat from inside the sausage casing and cook it over the stove in a manner similar to how you would cook ground beef—both approaches will work great.

Cut the cooked sausage into pieces.

Warm up the corn tortillas by wrapping them in aluminum foil and placing them in a warm oven or in a small pan on the stove over medium-low heat.

Assemble the tacos with the warm corn tortillas, cooked chorizo or sausage, and spicy pineapple and corn salsa that you prepared earlier.

Top with some fresh cilantro leaves, a squeeze of fresh lime, and a few drops of your favorite hot sauce.