Heat 2 teaspoons of the olive oil in a large nonstick frying pan over medium-high heat.
Add the diced onion and sauté until nicely browned, about 4–5 minutes.
Stir in the taco seasoning and cook 1–2 minutes more.
Push the onion to one side, add the remaining 1 teaspoon olive oil, then add the ground turkey.
Cook the turkey, breaking it up with a spatula, until well browned, about 8–10 minutes.
Add the granulated garlic, diced tomatoes (with juices), diced green chiles (with juices), and the 1/4 cup lime juice; season with a little salt.
Reduce heat to very low and simmer the mixture about 30 minutes, stirring occasionally and adding a little water if it seems too dry.
While the meat simmers, finely chop cilantro and red onion and dice the avocado.
Toss the diced avocado with 1–2 tablespoons of the lime juice to prevent browning.
Combine the avocado, chopped red onion, chopped cilantro, an additional tablespoon of lime juice, and a little olive oil to make the avocado salsa.
When the meat is nearly done, warm the tortillas in a hot dry pan or microwave until pliable (or wrap in foil and heat in a 350°F/180°C oven 15–20 minutes for a crowd).
Open each warmed tortilla, fill about half full with the ground turkey mixture, top with a generous spoonful of avocado salsa, and serve with Green Tabasco Sauce if desired.
