Season ground turkey with taco seasoning and roll into 8 balls, 2 ounces each.
Heat a large griddle, black stone or cast iron skillet over medium-high heat.
When hot, spray with oil. Working in batches add turkey balls leaving enough space in between so they have room to spread and top with parchment.
Using the press or a large spatula with a mallet pushing down on it, smash them all down as thin as possible. Cook until the bottoms are browned.
Flip, top each with about 2 tablespoons shredded cheese then top with tortilla.
Use the press to press down well on each. Cook about 2 minutes, until the bottom of the turkey browns and the cheese melts. Flip and cook 1 more minute so the tortillas char. Transfer tortillas to a plate, meat side up.
Top with sliced avocado and pico de gallo, plus salsa if desired. Fold and eat right away.