Heat a 12-inch non-stick skillet over medium-high heat. Add the ground turkey, spreading it into an even layer across the pan. Let it cook undisturbed for 2–3 minutes until browned on the bottom, then break it up with a wooden spoon. Continue cooking, stirring occasionally, for 6–8 minutes total until no pink remains and the internal temperature reaches 165°F / 74°C. Drain any excess liquid.

Sprinkle the taco seasoning evenly over the cooked turkey. Add the amount of water specified on the seasoning packet (typically 2/3 cup / 160ml). Stir to combine and simmer over medium heat for 3–5 minutes until the sauce thickens and coats the meat. Remove from heat.

While the turkey simmers, warm the corn tortillas. Wrap them in a damp paper towel and microwave for 30–45 seconds, or heat them individually in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble the tacos: spoon 2–3 tablespoons of the seasoned turkey into each warmed tortilla. Top with a drizzle of dairy-free sour cream, a small handful of shredded lettuce, diced avocado, chopped tomatoes, a sprinkle of dairy-free cheese, and a pinch of sliced green onions. Serve immediately with salsa or hot sauce on the side if desired.