First, combine all the seasoning ingredients together and then add them to the turkey. Mix thoroughly and set aside.

The tortillas: In a large mixing bowl, add the masa. Form a hole in the middle and slowly add half of the amount of water, mixing with your hands as you go.

Then mix, add a little more, and repeat. The dough should have a little bit of stickiness but not enough to stick to your hands. Really work the dough, making sure all of the mesa is wet.

Roll the dough into 1-ounce balls and place them underneath parchment paper so they don’t dry out. The yield is approximately 15-19 balls.

Heat a saute pan with 2 TBSP olive oil to start. Olive oil has a low smoke point so it burns easily. If your diet allows, add a little bit of vegetable oil, to help prevent this.

Otherwise, keep an eye on the temperature. I went from low heat to medium to high and back to low. I was consistently changing the temperature. For this reason, I went with a larger batch of tortillas. A couple might not make the cut!

Place one ball in between two pieces of parchment paper, then smash it down with a round frying pan. Remove the flattened tortilla and put it in the hot oil. The tortilla should start to puff, then flip. This whole process takes less than 3 minutes per tortilla. Add a little more olive oil between each tortilla.

Place the cooked ones on paper towels to absorb some of the olive oil. Sprinkle with a little bit of salt (optional).

Once you have gotten a couple of the tortillas cooked, in a separate saute pan over medium-high heat, add the ground seasoned turkey with ½ cup water.

Cook until the turkey is cooked all the way through. This takes about 10 minutes.

Once the turkey is cooked, and the tortillas are complete, build your tacos. Top them with anything you like. Enjoy!