Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
Step 3
Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled at least 20 minutes.
Step 4
Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook stirring constantly until golden and tender about 10 minutes.
Step 5
Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
Step 6
Bake in the preheated oven until crisped and lightly brown 8 to 10 minutes.
Step 7
Stir the lime zest 1/2 the cilantro onion powder and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
Step 8
Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook stirring occasionally until browned about 7 minutes. Stir in 1/4 cup water taco seasoning and chili powder. Cook until water has evaporated about 4 minutes.
Step 9
Spread guacamole over each crisped tortilla; top with chayote-poblano mixture ground turkey pickled onions lime crema and remaining cilantro.