1.

Sauté Aromatics: Heat the coconut oil (0.16 oz / 4.5 g) in a large nonstick skillet over medium-high heat until it shimmers.

Add the chopped onion (~5.0 oz / ~140 g) and cook for about 5 minutes until softened.

2. Toast the Spices: Stir in the chili powder (0.5 oz / 14 g), minced garlic (~0.5 oz / ~15 g), and dried oregano (0.035 oz / 1 g).

Cook for about 30 seconds, stirring constantly, until the spices are very fragrant.

3. Brown the Turkey: Add the ground turkey (16.0 oz / 454 g) to the skillet. Use a wooden spoon to break the meat into smaller pieces and cook for about 2 minutes, until it's almost cooked through but still slightly pink.

4.

Simmer the Sauce: Stir in the tomato sauce (4.2 oz / 120 g), chicken broth (4.2 oz / 120 g), apple cider vinegar (0.35 oz / 10 g), and palm sugar (0.14 oz / 4 g).

Bring the mixture to a simmer and let it cook for about 4 minutes, allowing the sauce to reduce and thicken around the meat.

5.

Season and Serve: Season the turkey filling with sea salt and pepper to your taste.

Divide the mixture evenly among the 8 lettuce leaves or tortillas.

Top with optional fresh lettuce and diced tomatoes, and serve immediately.