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In a mixing bowl, combine the vegan mayonnaise, finely chopped jalapeno, lime juice, garlic powder, and salt. Mix well until all ingredients are combined. Set aside.
In a skillet over medium heat, add the plant-based chorizo. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
In a separate skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable.
On each tortilla, add a portion of the cooked chorizo, slices of avocado, a sprinkle of red onion, and fresh cilantro. Drizzle with jalapeno-lime mayo and squeeze fresh lime juice on top.
Serve the tacos warm with additional lime wedges on the side.