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One-Pan Turkey Stir-Fry Tacos with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions

We love a sweet and savory dinner pairing, and these tacos are just that. Ground turkey and green pepper is cooked in a sweet soy glaze until the glaze is sticky. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, these taco toppings won’t disappoint: creamy, spicy gochujang mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.

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Easy Prep Quick Easy Cleanup lunches dinners
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.25 oz cilantro
  • 4 oz shredded red cabbage
  • 5 tsp rice wine vinegar
  • 1 long green pepper
  • 10 oz ground turkey
  • 4 tbsp sweet soy glaze
  • 2 tbsp mayonnaise
  • 6 flour tortillas
  • 1 crispy fried onions
  • 1 tsp sugar
  • 1 tsp cooking oil
  • salt
  • pepper
  • 0.5 oz gochujang sauce
  • 0.25 oz cilantro
  • 8 oz shredded red cabbage
  • 5 tsp rice wine vinegar
  • 2 long green peppers
  • 20 oz ground turkey
  • 8 tbsp sweet soy glaze
  • 4 tbsp mayonnaise
  • 12 flour tortillas
  • 2 crispy fried onions
  • 2 tsp sugar
  • 1 tsp cooking oil
  • salt
  • pepper
  • 0.5 oz gochujang sauce

Instructions

  1. • Wash and dry produce.
    • Roughly chop cilantro. Halve, core, and thinly slice
    green pepper.
    • In a medium bowl, toss together cabbage, half the
    vinegar (all for 4 servings), half the cilantro, 1 tsp sugar
    (2 tsp for 4), and a pinch of salt until thoroughly combined.
  2. • Heat a drizzle of oil in a large pan over medium-high
    heat. Add green pepper and cook until slightly softened,
    2-3 minutes.
    • Add turkey* and season with salt and pepper. Cook,
    breaking up meat into pieces, until browned and cooked
    through, 4-6 minutes.
    • Stir in sweet soy glaze; cook until everything is coated and
    glaze has thickened, 1-2 minutes. Remove pan from heat.
  3. • Meanwhile, in a small bowl, combine mayonnaise with
    gochujang to taste. Season with salt and pepper.
    • Wrap tortillas in damp paper towels and microwave until
    warm and pliable, 30 seconds.
  4. • Divide tortillas between plates and fill with turkey
    mixture and slaw (draining first). Top with gochujang
    mayo, crispy fried onions, and remaining cilantro. Serve.
    Ground Turkey is fully cooked when internal temperature
    reaches 165°.