Sweet Soy Turkey Tacos with Tangy Cabbage Slaw and Gochujang Mayo

These tacos bring together sweet and savory flavors in a quick, one-pan meal. Ground turkey and green peppers are cooked in a sticky sweet soy glaze, then tucked into warm tortillas with a tangy, cilantro-flecked cabbage slaw.

To finish, drizzle with creamy gochujang mayo and sprinkle crispy fried onions on top. Ready in just 15 minutes, they’re perfect for busy weeknights.

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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

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

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

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 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 ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes.

What can I use instead of gochujang?

Sriracha or chili garlic sauce mixed with a little extra mayo can replace the gochujang.

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 before assembling.