|For seasoning mix|
|Ground new mexico chili pepper||1 Tablespoon|
|Dry mustard||2 Teaspoon|
|Dried cilantro||2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|White pepper||1 1⁄4 Teaspoon|
|Onion powder||1 Teaspoon|
|Dried guajillo chili||1 Teaspoon, crushed|
|Black pepper||3⁄4 Teaspoon|
|Dried dark roasted ancho chili||1⁄2 Teaspoon, crushed|
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|For taco mixture|
|Ground turkey breast||1 1⁄2 Pound, ground freshly|
|Chopped onions||2 Cup (32 tbs)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Canned mild green chilis||1 Cup (16 tbs), chopped|
|Defatted chicken stock||1 Cup (16 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Minced fresh garlic||1 Tablespoon|
|Vegetable oil cooking spray||1|
|6 inch corn tortillas||20 (For Garnishes)|
|Shredded lettuce||2 1⁄2 Cup (40 tbs) (For Garnishes)|
|Peeled chopped fresh tomatoes||2 1⁄2 Cup (40 tbs) (For Garnishes)|
|Skim milk cheese||2 3⁄4 Cup (44 tbs), grated (For Garnishes)|
Combine the seasoning mix ingredients in a large bowl.
Add the taco mixture ingredients to the bowl and mix thoroughly.
Preheat a heavy 14-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
If your skillet is smaller than 14 inches, cook the taco mixture in two batches.
After the skillet is heated, spray the surface with a light coating of vegetable-oil spray.
Place the taco mixture evenly across the entire bottom of the skillet and cook it for 20 minutes, turning occasionally to brown the meat evenly.
The meat will not begin to brown until most of the liquid evaporates, about 13 to 15 minutes.
After 20 minutes, turn off the heat.
Preheat the oven to 400°.
In a 10-inch skillet, bring about 1/2 inch of water to a boil.
Using tongs, dredge 1 tortilla at a time through the boiling water to soften them.
Do not leave the tortillas in the water more than 2 or 3 seconds, as they become soft and fragile very quickly and will tear.
Place the softened tortillas on a flat surface, and on the edge of each, place 3/4 cup of the taco mixture, 2 tablespoons each of the lettuce, tomato, and grated cheese, and roll up the tortillas.
Repeat the process until the desired number are filled.
Place the filled tortillas, seam side down, on a nonstick baking sheet and put them in the oven.
Bake for 15 minutes, or until the tacos are crunchy.