Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Heat a large skillet over medium high heat with 1 tabelspoon of avocado oil. Add the onions, ground turkey, salt and pepper and cook, breaking up the meat with the edge of a spoon, until it is cooked through and no longer pink, about 7 minutes. You want to really break up the meat so it's super small and there are no large chunks.
Add the chili powder, garlic powder, onion powder, cumin, and oregano and cook, stirring until spices are fragrant and incorporated into the meat, 1 to 2 minutes.
Pour in the diced green chiles (undrained) and the tomato paste into the meat and toss until well combined with the meat.
Pour in the broth and cook, stirring until well combined and there are no longer clumps of the tomato paste in the meat. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
In a small, separate non-stick skillet, heat 1/2 tsp of avocado oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side) until flexible and easy to fold. Set the tortilla on the prepared baking sheet and scoop about 2 tablespoons onto one side of the tortilla. Spread 1 tablespoon of the cashew queso across the other side of the tortilla and gently fold the torilla in half, forming a taco. Continue frying, filling, and folding the tacos (adding more oil to the skillet as needed) until you’ve used all the filling.
Transfer the baking sheet to the preheated oven and cook until the tacos are crispy and golden browned on the edges, about 10 minutes. (if for some reason the tops of your tortillas look dry, either brush or spray with avocado oil to ensure they will crisp up in the oven).
Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, diced tomatoes, and chopped cilantro.
Serve with lime wedges and your favorite hot sauce. Enjoy!