Easy Soy Chorizo Tacos

Heat 1 TBS olive oil in a skillet over low-medium heat, add onion and cook for 3-4 minutes until translucent. Remove casing from the soy chorizo, add to the skillet, break with the back of a spatula and cook for 8-10 minutes stirring in between. In a small bowl, mix yogurt with lime juice and chopped cilantro. Add chorizo to jicama wraps, add pineapple, yogurt crema and additional cilantro.