Finely dice the 1 yellow onion finely diced and mince the 3 cloves garlic minced. In a small Mixing Bowl, combine the 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 cloves garlic minced, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt plus more, ¼ tsp black pepper, and ¼ tsp cayenne pepper optional, for heat (if using). Set aside.

Heat the 1 tbsp olive oil in a large Skillet over medium-high heat. Add the diced 1 yellow onion finely diced and cook, stirring occasionally, until softened and lightly golden, about 3–4 minutes.

Add the minced 3 cloves garlic minced and cook for 30 seconds, stirring constantly, until fragrant.

Add the 1 lb ground turkey 93% lean recommended to the Skillet. Break it up with a Wooden Spoon and cook over medium-high heat until no pink remains, about 5–6 minutes.

Drain any excess liquid from the pan if needed, then add the 1 tbsp tomato paste and stir it into the 1 lb ground turkey 93% lean recommended until evenly coated.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Warm your 8 small flour or corn tortillas warmed: place them directly over a gas Stovetop for 15–20 seconds per side for a little char, or wrap them in a damp paper towel and Microwave for 30–45 seconds until pliable.

Spoon the seasoned 1 lb ground turkey 93% lean recommended filling into the center of each warm 8 small flour or corn tortillas warmed. Top with shredded 1 cup shredded Mexican cheese blend, lettuce, diced 2 medium Roma tomatoes diced, 1 avocado sliced or mashed, ½ cup sour cream, and salsa or pico de gallo as desired.