Heat olive oil in heavy frying pan over medium-high heat and then add minced garlic and diced green chiles and cook about 1 minute.
Add ground cumin and Chipotle or Cayenne pepper and cook about 1 minute more.
Then add ground turkey and salt and cook until all the water has evaporated and the turkey is starting to lightly brown, breaking apart with the back of the turner as it cooks. This can take a few minutes, but don’t rush the browning step.
While turkey cooks, thinly slice green onions and set aside, then wash cilantro, spin dry or dry with paper towels, and finely chop cilantro.
Peel and dice avocado, place in glass or plastic bowl and toss with lime juice.
Stir in chopped tomato, chopped cilantro, and olive oil, season to taste with salt.
Cut off root end of iceberg lettuce and cut away the core. Discard tough outer leaves, then cut the lettuce into quarters to create “cups” to fill with taco meat. (Save the small inner pieces for another use.)
When turkey is lightly browned, add sliced green onions and cook another 1-2 minutes.
Turn off heat, then stir in 1 cup chopped cilantro and 2 T lime juice.
