In a small bowl, mix sour cream, hot sauce, and tequila lime seasoning to create the sauce. Sprinkle a little extra seasoning on top and set aside.
Slice limes into wedges and finely slice (chiffonade) the cilantro; set both aside.
Heat a skillet over medium heat and cook the chorizo until browned and fully cooked, then remove from heat and set aside.
In a bowl, whisk together one egg per taco, a splash of milk, and salt and pepper. Stir in a small amount of cooked rice and beans.
Heat a griddle or pan over medium heat. Place corn tortillas on the surface and sprinkle cheese onto each one. Once the cheese melts, stack two tortillas together to “glue” them, then remove and set aside or place in a taco holder.
Add butter to the griddle and pour the egg mixture onto it. Cook, stirring occasionally, until the eggs are scrambled and fully set.
Fill each tortilla with the egg mixture, then add the cooked chorizo.
Drizzle with hot honey and add a spoonful of the prepared sauce.
Top with cilantro and a squeeze of fresh lime juice.
Finish with a light sprinkle of tequila lime seasoning, then serve and enjoy.
