Start by gathering all your ingredients. Chop the onion and mince the garlic, then set them aside. Make sure to have your spices ready to go, as this will make the cooking process smoother.
In a large skillet, heat the oil or butter over medium heat. Once hot, add the chopped onion and sauté until it turns translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the ground turkey (or ground chicken) to the skillet. Use a spatula to break it apart. Cook until the meat is browned and no longer pink, about 7-10 minutes.
Once the meat is cooked, stir in the ancho chile powder, ground cumin, smoked paprika, salt, and tomato paste. Mix well to ensure the spices evenly coat the meat. Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and fold in the chopped cilantro. This adds a burst of freshness that brightens the dish.
While the meat is resting, warm your tortillas. You can do this in a dry skillet for a few seconds on each side or wrap them in foil and place them in a warm oven.
To assemble your tacos, place a generous scoop of the spicy turkey mixture onto each tortilla. Top with your favorite garnishes, such as pico de gallo, avocado, guacamole, Cotija cheese, and a squeeze of lime for a zesty finish.
