In a 12-inch nonstick skillet, heat 1 tbsp oil on medium-high. Add the ground turkey, paprika, garlic, salt, and pepper. Cook 6–8 min., until done, using a spatula to break up meat.
Meanwhile, thinly slice the romaine. Halve, pit, and chop the avocado. Finely chop the red onion. In a medium bowl, combine avocado and onion with the lime juice and remaining 1 tbsp olive oil. Season with salt and pepper.
Serve turkey and avocado salsa in the taco shells. Garnish with romaine.