Place whole potatoes and 2 tablespoons water in microwave safe bowl; cover with plastic wrap, venting one corner. Microwave on HIGH 8 minutes. Meanwhile, sauté turkey in 8 to 10-inch nonstick skillet over medium heat until turkey loses its pink color. Drain potatoes.
When potatoes are cool to the touch, slice lengthwise into quarters and add to skillet with enchilada sauce and salsa.
Place tortillas in plastic bag leaving end open. Microwave on HIGH 1 minute. Spoon mixture onto tortillas, dividing equally. Top with cheese, lettuce, tomato, onion and jalapeno. Fold over to cover filling.
If you're not a fan of flour tortillas, feel free to substitute with 8 prepared crisp corn taco shells.