Heat 2 teaspoons of the olive oil in a large frying pan over medium heat, then add the diced onion and sauté until it begins to brown, about 4–5 minutes.
Add the taco seasoning and granulated garlic to the pan and cook, stirring, for about 1 minute to bloom the spices.
Add the ground turkey and increase heat to medium-high; break it up with a spatula and cook until nicely browned, about 8–10 minutes.
Stir in the diced green chiles, crushed tomatoes, rinsed black beans, 1/4 cup (4 Tbsp) of the lime juice and 2 Tbsp water; reduce heat to low and simmer until most liquid has evaporated and flavors concentrate, about 15–20 minutes (longer if desired for more depth).
While the meat simmers, prepare the avocado salsa: chop cilantro and finely dice the red onion and half the Poblano chile.
Cut the avocado into 1/2-inch pieces, toss with 1 Tbsp lime juice, then add the chopped cilantro, diced red onion, diced Poblano, 1 Tbsp olive oil, the remaining 2 Tbsp lime juice, and season with Vege-Sal or salt; set the salsa aside.
Thinly slice the red and green cabbage and dice the remaining half of the Poblano into small pieces for the slaw.
Whisk together mayonnaise, lime juice, Green Tabasco Sauce, and Vege-Sal or salt to make the dressing (adjust amounts to taste).
When the meat mixture is ready, combine the sliced green and red cabbage with the diced Poblano in a bowl and toss with the dressing to make a spicy slaw.
Assemble bowls by placing some spicy slaw in the bottom, topping with about 2/3 cup of the meat mixture, and finishing with a generous scoop of avocado salsa; serve immediately.
