Cut the sausage and the plantains into 1/4 rounds, mirroring each other in size.
Heat some oil over high heat in a large nonstick frying pan. Add in the chorizo, plantain, onion, and jalapeno.
Cook the veggies and meat over medium high heat for about 15 minutes, stirring often, until the onions and jalapenos have greatly reduced in size, the sausage has browned, and the plantains are soft.
Add in the garlic and cook 2 minutes. Add the taco seasoning and cook 2 minutes.
Stir in the water and vinegar and simmer for 5 minutes. Remove from heat and stir in the cheese, continuing to stir until it is melted.
Load the filling into the shells, and top with pico, lettuce, sour cream, and pickled carrots.