Heat oil in a medium-large skillet over medium-high heat. Add onion, stirring until slightly soft. Add garlic and mushrooms, saute for 2-3 minutes. Add ground turkey to the pan, and cook until no trace of pink remains, breaking apart with a fork as it cooks. Add ground flaxseed, can diced tomatoes, green chiles and stir in the chili powder and sea salt.
Place six tortillas on a microwavable plate, and cover them with a damp paper towel. Microwave for 30 seconds until warm. Repeat with remaining six tortillas.
Using a slotted spoon, evenly distribute taco turkey meat into each tortilla and top with equal amounts of lettuce, diced tomato, avocado and cheese.
Serving size: 2 tacos Calories: 355 calories, Fat: 17 grams, Saturated fat: 16 grams, Carbohydrates: 33 grams, Sugar: 5 grams, Cholesterol: 109 milligrams, Sodium: 320 milligrams, Fiber: 8 grams, Protein: 23 grams