Crispy Pan-Seared Szechuan Turkey Tacos with Pickled Cabbage Slaw

If you’re looking for a taco night twist, these pan-seared Szechuan turkey tacos are a must-try. Ground turkey is seasoned with spicy-sweet Szechuan paste and fresh ginger, then pressed onto flour tortillas and pan-fried until crispy and golden. The result is a satisfying crunch with every bite.

To balance the heat, a quick-pickled red cabbage slaw adds tangy brightness, while a drizzle of Sriracha mayo brings creaminess and extra kick. Topped with crispy fried onions and scallion greens, these tacos are a flavor and texture powerhouse. Ready in under 30 minutes, they’re perfect for busy weeknights.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine mayonnaise with Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside.
3. In a medium microwave-safe bowl, combine vinegar, half the ginger paste, ¼ cup water, 2 teaspoons sugar and a pinch of salt. Stir in cabbage. Microwave for 40-60 seconds. Set aside to pickle, stirring occasionally, until ready to serve.
4. In a second medium bowl, combine ground turkey, scallion whites, Szechuan paste and remaining ginger paste. Form turkey mixture into 6 meatballs (about 2 inches each). Place tortillas on a clean work surface; put a meatball in the center of each tortilla. Working one at a time, cover each meatball with plastic wrap and flatten with the palm of your hand until meat almost reaches edges of tortilla. (Tip: Reuse plastic wrap as you go.)
5. Heat a drizzle of oil in a large nonstick pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (fit about 2 at a time). Cook until turkey is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and turkey is cooked through, 30-60 seconds more. Transfer to a paper-towel-lined baking sheet; cover with foil to keep warm. Repeat with remaining tortillas, adding more oil between batches. (If pan gets too hot, lower heat.)
6. Drain slaw; stir in half the sesame seeds. Divide tacos between plates. Top with slaw and crispy fried onions; drizzle with Sriracha mayo. Garnish with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

How do I make the slaw ahead of time?

You can prepare the pickled cabbage slaw up to a day in advance. Store it in an airtight container in the refrigerator and drain before serving.

What can I use instead of Szechuan paste?

If you don’t have Szechuan paste, you can substitute with a mix of chili garlic sauce and a pinch of Chinese five-spice powder or ground Szechuan peppercorns.