Heat a skillet over medium heat, spray lightly with coconut oil or olive oil spray and add the chorizo. Brown the chorizo like you would any other ground meat, and place into a bowl when done.
When the chorizo is done, use the same skillet and sautee your peppers and onions. Don’t clean out the pan so it picks up the flavor of the chorizo. When they are done, remove skillet from heat.
In the meantime, make your “tacos”: heat up a small omelette pan over medium heat. When the pan is warm, spray with coconut oil or olive oil spray and pour in a 1/2 cup of the liquid egg whites. Add ground salt and pepper to taste and 1 tsp (or less) garlic powder to the egg whites. As the eggs begin to set, pick up the pan above the burner and “roll” the pan so the liquid still goes towards the edges. It’s like you’re making an omelette, but you won’t be flipping only half over toppings. Instead, once there’s no more liquid to move to the edges flip the entire “tortilla” over, cook for another minute, flip back over and put on a plate. Repeat for the remaining 3 “tacos”.
Create your taco by placing a “tortilla” on a plate and top with the chorizo, peppers & onions, guacamole and sundried tomatoes. Fold it up like a taco and eat. It can get messy, so you may want to make sure to eat over your plate 😉