For the enchilada sauce: Heat the oil in a small saucepan over low heat. Whisk in the flour until combined. Whisk in the chili powder, paprika, garlic powder, 1/2 teaspoon salt, cumin and oregano until combined. Gradually add the broth, whisk constantly, and simmer until the mixture thickens, about 5 minutes.
For the tacos: Heat the oil in a large skillet over medium-high heat. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, 3 to 5 minutes.
Add the diced pepper and Enchilada Sauce to the cooked turkey. Taste and season with salt and pepper, if desired.
To serve, spoon the turkey filling into the lettuce leaves and top with the shredded red cabbage, sliced avocado and cilantro sprigs.
The color of the enchilada sauce will vary depending on the color of your spices. For a deep red sauce, your chili powder and paprika need to be as red as possible!