Sticky Sweet Soy Turkey Tacos with Tangy Slaw and Gochujang Mayo

These tacos bring together sweet and savory flavors in a quick, one-pan meal. Ground turkey and green pepper are cooked in a sticky sweet soy glaze, then loaded into warm tortillas with a tangy cilantro-cabbage slaw. A drizzle of creamy gochujang mayo and a sprinkle of crispy fried onions add the perfect finishing touch.

Ready in just 15 minutes, this recipe is ideal for busy weeknights when you crave something delicious without spending hours in the kitchen. The combination of textures and flavors-sweet, tangy, spicy and crunchy-will make these tacos a new family favorite.

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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 (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 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 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.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken or pork would work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 2 tablespoons brown sugar and a splash of rice vinegar.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat turkey in a pan and assemble fresh.