15-Minute Turkey Tacos with Gochujang Mayo and Tangy Slaw

These tacos bring together sweet and savory flavors in a way that’s simply irresistible. Ground turkey and green pepper are cooked in a sweet soy glaze until sticky and caramelized, then piled into warm tortillas. A tangy, cilantro-flecked cabbage slaw adds brightness, while creamy gochujang mayo and crispy fried onions take every bite over the top.

The best part? Everything comes together in just 15 minutes, making this an ideal weeknight dinner when you want something delicious without spending hours in the kitchen. Trust us-life is sweet (and savory) with these tacos.

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Ingredients

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

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, half the cilantro, 1 tsp sugar 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 ground 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 sauce 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.

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