Toppings as desired – shredded carrots, sliced radishes, cucumber and jalapeno, chopped cilantro
Combine sugar, chile-garlic sauce, fish sauce, water and lime juice in a small bowl. Stir until sugar is fully dissolved; set aside.
Heat large nonstick skillet over medium-high heat. Add ground turkey, garlic powder, ginger, cumin and salt. Cook for 5 minutes, breaking up meat with a spoon or spatula and distributing the seasonings evenly. Add 3 tablespoons Chile Sauce to skillet. Continue to cook 3 to 5 minutes, until completely cooked through with most of the liquid evaporated.
Portion into tortillas. Top with carrots, radishes, cucumber, jalapeno and cilantro, if desired. Drizzle remaining sauce over top of each taco.