Remove excess moisture from Turkey Breast (1) by patting it with a paper towel. Spray skin with Canola Oil Spray (to taste) and rub all over with Mexican Seasoning (1/4 cup).
Prepare smoker for indirect cooking at 225 degrees F (107 degrees C). I used pecan pellets in the Traeger but use your favorite wood for smoke flavor.
Place the turkey breast on the smoker and cook for 1 hour, low and slow.
Increase the temperature to 300 degrees F (150 degrees C), and continue to cook until internal temperature reaches 165 degrees F (75 degrees C) on a meat thermometer.
Loosely cover the turkey with aluminum foil and rest at room temperature.
While turkey is resting, combine the Green Cabbage (1/2 head), Fresh Cilantro (1/4 cup), Jalapeño Pepper (1), and Scallion (1/4 cup) in a large bowl.
In a separate bowl, add the Mayonnaise (1/4 cup), Yellow Mustard (1 tablespoon), Red Wine Vinegar (1 tablespoon), Vegetable Oil (1 tablespoon), zest and juice Lime (1), Granulated Sugar (2 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Ground Cumin (1/2 teaspoon), and Ground Oregano (1/2 teaspoon). Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
In a large pot over medium heat, add Olive Oil (1 tablespoon) and Yellow Onion (1). Cook for 2-3 minutes or until onion softens.
Add Garlic (6 clove) and continue to cook for 2-3 minutes.
Add Ground Oregano (2 tablespoon), Ground Cumin (1/2 tablespoon), and Chipotle Peppers in Adobo Sauce (4). Cook for 3-4 minutes.
Add Fire Roasted Diced Tomatoes (1 can), Chicken Broth (14 fluid ounce), and Salt (1 tablespoon). Bring the sauce to a simmer and reduce for 5-7 minutes.
Pour the sauce into a food processor and blend until smooth.
Shred the turkey breast into a cast iron pot, add the sauce, and toss gently to cover.
Place the cast iron pot on the smoker uncovered for 30 minutes. Wrap Flour Tortilla (to taste) in aluminum foil and place on the smoker alongside the turkey during the last 5 minutes to warm up.
For serving, lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime Slaw, Cotija Cheese (to taste), Pickled Red Onions (to taste), or any of your favorite taco toppings.