Finely dice 1/2 cup yellow onion and mince 2 cloves of garlic.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering.
Add the diced onion and cook 3–5 minutes until soft and translucent.
Add the minced garlic and cook 20–30 seconds until fragrant.
Stir in all spices and bouillon: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tbsp beef bouillon powder; cook about 30 seconds until fragrant, reducing heat if spices begin to burn.
Add 1 pound lean ground turkey, breaking it into small pieces with a spatula; cook 5–8 minutes until no longer pink.
Pour in 1/3 cup tomato sauce and scrape the bottom of the pan to loosen browned bits; simmer 3–5 minutes until fully cooked through, then remove from heat.
Warm or char tortillas: spray lightly with oil if desired and heat briefly over a gas flame or on a hot skillet until lightly charred and pliable, using tongs to flip.
Assemble tacos by adding equal portions of turkey to each tortilla, sprinkling with shredded cheese so it melts, and topping with desired toppings such as sour cream, avocado or guacamole, chopped cherry tomatoes, cilantro, and a squeeze of lime.
