• Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Do not clean the pan.
While the chorizo cooks, prepare the vegetables.

• Peel and thinly slice the onion.
• Thinly slice the mushrooms.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
• If using, coarsely chop the pickled jalapeños. Wash your hands after handling.

In the same pan used for the chorizo, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms and cook, stirring occasionally, until starting to char, 2 to 3 minutes. Add the bell pepper, fajita spice blend, and as much jalapeño as you like; season with salt and pepper and cook, stirring occasionally, until the vegetables are charred and softened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the garnishes.

• Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
• Remove any coarse stems from the cilantro sprigs.

In a small bowl, stir together the yogurt, lime zest, and 1 tablespoon [2 TBL] lime juice. Season to taste with salt and pepper.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Set out the tortillas, chorizo, vegetables, lime wedges, lime yogurt, and cilantro. Invite everyone to assemble their own fajitas.