The best tacos--hands down!
Place all ingredients in blender and blend until smooth. Set aside.
Preheat the oven to 400 degrees.
In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the ground turkey and onion. Cook, breaking up the meat as it cooks, until the turkey is browned, about 5-10 minutes.
Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Stir well to combine. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
Meanwhile, while the meat is simmering, line a sheet pan with tinfoil. Brush the corn tortillas on both sides with olive oil. Place in the oven and bake one side for 6 minutes.
Flip each tortilla and top with the cheese. Bake another 4-5 minutes, until cheese is melted and tortilla is hot and a bit crispy.
To assemble, top each tortilla with ground turkey, some chopped romaine and tomato slices and a big dollop of Creamy Cilantro Avocado Sauce.