While you're getting organized, combine the corn, finely diced red onion, freshly squeezed lime juice, salt, and cilantro in a bowl. Toss gently to combine and set aside at room temperature—this allows the flavors to meld while you cook the turkey. I like to prepare this first because it requires no heat and gives the corn salad time to develop flavor without any time pressure.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and break it apart with a wooden spoon as it cooks, stirring frequently to ensure even browning. After about 2-3 minutes when the turkey is mostly cooked through and starting to brown, add the cumin, chili powder, garlic powder, and salt. Cook for another 2-3 minutes, stirring constantly to toast the spices and distribute them evenly—you'll notice the aroma intensify as the spices bloom in the oil and turkey fat. I find that adding the spices halfway through cooking rather than at the start allows them to toast better and prevents them from becoming bitter.

Add the tomatillo salsa to the cooked turkey and stir to combine, cooking for another 1-2 minutes to warm through and marry the flavors. The salsa will add moisture and brightness to the turkey while helping distribute its authentic roasted flavor throughout.

While the turkey finishes, heat your tortillas on a griddle, cast iron skillet, or directly over a gas flame over medium-high heat. Char them for about 30-45 seconds per side until they're warm, pliable, and have light charred spots—this adds depth of flavor and makes them less likely to tear. Stack the finished tortillas in a clean kitchen towel to keep them warm and soft while you assemble.

Place a warm charred tortilla on a plate, spoon a generous portion of the turkey mixture down the center, then top with a heaping spoonful of the corn salad from Step 1. Add guacamole, tomato salsa, and hot sauce to taste. Serve immediately while the tortillas are still warm.