Coat a cast iron skillet with olive oil evenly

Add ground turkey to cast iron skillet, cook until browned

Add granulated garlic, cumin, turmeric, smoked paprika, chili powder, salt & combine

Add water or bone broth to the skillet, check & stir the turkey meat frequently

Slice red cabbage into fine strips, dice extra red cabbage for taco toppings, to taste

Dice the red onion, tomatoes & cilantro to create pico de gallo

Add the lime juice & salt to the pico de gallo mixture, combine

In a separate bowl, add sliced avocado, lime juice, salt & extra virgin olive oil, mash to create guacamole for taco toppings

Dice black olives, green onions, arugula & jalapeño pepper for taco toppings

On high heat, coat the cast iron skillet with coconut oil & add soft taco shells

Flip the soft taco shell when edges are browned, remove from heat when both sides are finished cooking & plate

Heat hard shelled tacos for 2 minutes in the oven at 425 degrees & plate

Cut the head of iceberg lettuce & peel two pieces off for the lettuce wraps

Add all finished turkey meat & toppings to each taco type, to taste