Place a large sauté pan over medium heat and add 2 tablespoons oil or butter; heat until the oil shimmers or the butter is melted.

Add 1 medium onion (peeled and chopped) and sauté 3–4 minutes, stirring occasionally, until the onion is softened and beginning to turn translucent.

Add 5–6 cloves garlic (minced) and ¼ cup chopped cilantro; cook, stirring, about 30–60 seconds, until fragrant.

Add 2 pounds ground turkey or ground chicken to the pan and use a wooden spoon or spatula to break the meat into small pieces.

Sprinkle in 2 tablespoons ancho chile powder, 2 teaspoons ground cumin, 2 teaspoons ground smoked paprika, 2 teaspoons salt, and add 2 teaspoons tomato paste. Stir thoroughly to combine so the spices and tomato paste coat the meat.

Continue to cook, stirring and breaking up any large pieces, until the meat is cooked through and no longer pink and most liquid has evaporated, about 5–7 minutes.

Warm the 16 tortillas (for example, heat each in a dry skillet over medium heat about 20–30 seconds per side or microwave stacked and wrapped in a damp paper towel for 20–30 seconds).

Spoon the cooked taco meat into the warmed tortillas and serve with your choice of possible garnishes: Pico de gallo/salsa, avocado/guacamole, Cotija cheese, and lime.