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.
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
- • 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. - • 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. - • 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. - • 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°.