Sweet Soy Glazed Turkey Tacos with Tangy Slaw and Gochujang Mayo

These sweet and savory turkey tacos come together in a flash, making them perfect for busy weeknights. Ground turkey and green peppers are cooked in a sticky sweet soy glaze, then piled into warm tortillas with a tangy cabbage slaw.

Top it all off with a creamy, spicy gochujang mayo and crispy fried onions for a delightful crunch. Each bite is a balance of flavors and textures that will satisfy your taco cravings.

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Ingredients

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

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the green pepper. In a medium bowl, toss together the shredded red cabbage, half the rice wine vinegar (use all for 4 servings), 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt until well combined.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the sliced green pepper and cook until slightly softened, about 2-3 minutes. Add the ground turkey and season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the sweet soy glaze and cook until everything is coated and the glaze has thickened, 1-2 minutes. Remove the pan from heat.
3. Meanwhile, in a small bowl, combine the mayonnaise with gochujang sauce to taste. Season with salt and pepper. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
4. Divide the warm tortillas between plates. Fill with the turkey mixture and the cabbage slaw (drain the slaw first). Top with the gochujang mayo and crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or beef can be substituted for the turkey. Adjust cooking time as needed until the meat is fully cooked.

What can I use instead of sweet soy glaze?

You can make a quick substitute by mixing 3 tablespoons soy sauce with 2 tablespoons brown sugar and 1 teaspoon rice vinegar.

How do I store leftovers?

Store the turkey mixture, slaw and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the turkey in a pan before assembling.