Heat the olive oil in a skillet over medium-high heat.
Add in the ground turkey, chili powder, ancho chili powder, garlic powder, onion powder, salt, ground cumin, and ground oregano. Cook for 8 minutes until the meat is browned, breaking up the meat into small pieces as it cooks.
Stir in the tomato sauce and cook for 3-4 minutes until slightly thickened. Remove from the heat and stir in the pickled jalapeño juice.
Serve in warm corn tortillas with shredded lettuce, shredded cheese, sour cream, cilantro, and your favorite hot sauce.