Preheat convection oven to 400 degrees Fahrenheit (204 degrees Celsius).

Heat olive oil in a large skillet over medium-high heat and sauté diced onions until translucent.

Add ground turkey to the skillet and cook until internal temperature reaches 165 degrees Fahrenheit, breaking the protein into small granules.

Stir in garlic, chili powder, cumin, smoked paprika, and salt; cook for 2 minutes to toast the spices.

Arrange taco shells upright in a 9x13 inch baking dish, ensuring they are packed tightly to remain vertical.

Distribute the turkey mixture evenly among the shells and top each with shredded Monterey Jack cheese.

Bake in the center rack for 10 to 12 minutes until the shells are golden brown and the cheese is fully melted.

In a high-speed blender, combine avocado pulp, Greek yogurt, lime juice, and cilantro; process until an emulsified, smooth consistency is achieved.

Drizzle the avocado sauce over the hot tacos immediately before serving.