Preheat the oven to 425 degrees F.

Place the potatoes in a large bowl. Drizzle with the olive oil and toss well, so all the potatoes are coated. Season with a few pinches of salt and pepper. You can also use a big of garlic powder!

Spread the potatoes out on a baking sheet in a single layer. Roast the potatoes for 25 minutes, then gently flip and toss them, roasting for another 15 or 20, until deeply golden and crisp. If you’d like to make them cheesy, remove the pan and add a sprinkle of cheddar on top. Return to the oven for 5 minutes, then remove and build the bowl.

While the potatoes are roasting, make the ground turkey meat. With ground turkey, I rarely add any oil to the skillet. If needed, you can add 1 teaspoon of olive oil (or your oil of preference).

Once the skillet is hot, add the ground turkey and break it apart with a wooden spoon or meat chopper.

Cook, stirring and breaking apart the turkey often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Cook until the turkey is just browned.

I love seasoned turkey for tacos like this, on the drier side – it’s a personal preference. If you’d like it saucier, do this: I use a slurry to make my taco ground turkey saucy. Fill a shaker cup with ½ cup cold water or beef/vegetable stock. Add 1 ½ tablespoons all-purpose flour, masa or whole wheat flour to the liquid and cover it. Shake for at least 30 seconds. With the turkey skillet on low heat, slowly stream in the slurry while stirring with a wooden spoon. Stir often and cook over low for about 10 minutes.

To build the bowls, place the potatoes on the bottom. Add the cheese and turkey on top (as much as you like!), then all the toppings. Lettuce, tomato, guacamole, pickled onions, jalapeno, cilantro and more. Spritz everything with fresh lime.

Enjoy!