For The Turkey For The Cabbage Slaw For Serving

1. Prepare the cabbage slaw first. Finely slice the cabbage and place it in a large bowl together with the lime juice and salt. Use your hands to massage the lime juice into the cabbage. If possible, let the cabbage sit for 10-15 minutes to soften as the lime juice starts to break down some of the fibers.
2. Heat the avocado oil over medium-high in a large skillet. You can use a 12-inch stainless steel skillet, but nonstick or cast iron will also work. Add the onion and chopped bell pepper and cook, stirring occasionally, until the veggies start to soften, about 3 to 5 minutes.
3. Add the ground turkey meat, garlic, chili powder, and salt to the skillet. Use a spatula to break the meat into small pieces.
4. Pour in the broth and diced green chilis and stir well. Bring the mixture to a boil and cook, stirring occasionally, until the sauce thickens and the ground turkey is cooked through, about 10 to 15 minutes.
5. Make your tacos by heating up the corn tortillas and preparing your toppings. Fill the tortillas with ground turkey meat, salsa, sour cream, grated cheese, diced avocado, and fresh cilantro.