In a small bowl, combine the garlic powder, paprika, onion powder, cumin, chili powder, and cayenne pepper. Give the mixture a quick stir to combine evenly. I like to do this before cooking because it ensures the spices distribute evenly throughout the meat rather than clumping up, which gives you much better flavor in every bite.

Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon as it cooks, until the meat is no longer pink and has started to brown lightly. The browning develops deeper flavor through the Maillard reaction, so don't rush this step.

Add the spice blend from Step 1 to the cooked turkey and stir constantly for about 30 seconds to bloom the spices in the heat. Then add the tomato paste and stir well to coat all the meat, cooking for another 1-2 minutes until the tomato paste darkens slightly and becomes fragrant. Season with salt and pepper to taste. The tomato paste adds richness and helps bind all those spices into a cohesive sauce.

While the filling finishes, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, until they're pliable and have light char marks. This enhances their flavor and makes them easier to hold. Spoon the turkey mixture from Step 3 into each warmed tortilla and add your desired toppings.