Prep everything first (mise en place). Slice the peppers and onion into even 1/2–1/4-inch strips and mince the garlic if using. Halve and pit the avocado but leave the flesh intact in the skin until plating to prevent browning. Having everything ready makes the high-heat skillet work fast and prevents overcooking.

Warm a 10–12-inch heavy skillet or cast-iron pan over medium-high heat until hot but not smoking. Heating the pan first gives immediate sizzle and helps the chorizo and vegetables caramelize rather than steam.

Add 1 tbsp olive oil and swirl to coat the pan. Even though chorizo will render fat, the oil prevents initial sticking and helps the vegetables get started on browning — important for flavor.

Crumble the chorizo into the hot pan in a single layer and let it cook undisturbed for 2 minutes. This searing step creates a browned crust on the chorizo pieces which concentrates flavor; don’t constantly stir or you’ll lose that color.

Start breaking the chorizo into bite-sized pieces and continue to cook for another 3–4 minutes, stirring occasionally, until most pieces are well browned and fat has rendered. If the pan accumulates a lot of fat and you prefer it leaner, carefully spoon out 1–2 tablespoons and reserve — but leaving some fat adds flavor and helps cook the peppers.

Push the chorizo to one side of the pan and add the sliced onions and bell peppers in a single layer. Increase heat to medium-high and let them sit untouched for 1–2 minutes to get color. Browning (Maillard reaction) on the vegetables adds sweet, complex flavors that balance the chorizo’s smokiness.

Stir the peppers and onions into the chorizo and add the minced garlic in the last 30–45 seconds. Cook until the peppers are crisp-tender and just blistered (about 3–4 minutes more). Cooking the garlic only briefly prevents it from burning and turning bitter.

Taste and season with a pinch of salt and a few grinds of black pepper. Remember, many chorizos are already seasoned; taste before adding too much salt so you don’t oversalt.

Remove the skillet from the heat and squeeze a lime wedge over the mixture, tossing to deglaze any browned bits (the fond) on the pan. The acid brightens the rich fat, lifting the flavors and creating balance.

Transfer the chorizo and peppers to plates or serve straight from the skillet. Halve the avocado and either slice it into wedges and fan it over each serving or scoop chunks over the top. Sprinkle with chopped cilantro, another light squeeze of lime, and serve extra lime wedges alongside. The cool avocado and herbaceous cilantro temper the heat of the chorizo and add silky texture.

Optional finishing suggestion: For a bit of extra textural contrast, toast a few pumpkin seeds (pepitas) in a dry pan for 1–2 minutes and scatter over the finished dish. It adds crunch and a pleasant nutty note while still keeping the plate paleo.