Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. Sprinkle in 1 tablespoon of flour. Toss and stir. Stir in the chicken stock. Cook for a few minutes until the mixture thickens.
Sprinkle the cheddar cheese on top. You can let it melt for a few minutes or even cover the skillet so it melts quicker. Top with the lettuce and pickled onions. Top with the quick pico and guac. Top with cotija cheese if you'd like. Serve with tortilla chips!
To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper. You can make this ahead of time and store it in the fridge. It’s better as it sits.
To make the quick guac, mash together the avocado, cilantro, lime juice, salt and pepper. Taste and season with more lime, salt and pepper as desired.