In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
Serve in lettuce wraps or cups with additional toppings.
Nutrition Facts: the nutrition facts for this recipe were calculated based on the taco filling but do not include the (for serving) ingredients, as those are added based on personal preference. Vegetables: the vegetables are super customizable based on what you like or what you have on hand. I use about 4 cups chopped vegetables + 2 cups chopped spinach. Change up the variety however you like! Chop the vegetables in 1/4-inch pieces or slightly smaller (you're looking for small-diced veggies so they cook quickly and evenly).