Sweet Soy Turkey Tacos with Tangy Slaw and Gochujang Mayo

These sweet and savory turkey tacos are a flavor-packed dinner that comes together in just 15 minutes. Ground turkey and green pepper are cooked in a sticky sweet soy glaze, then stuffed into warm flour tortillas. A tangy cabbage slaw adds brightness, while creamy gochujang mayo and crispy fried onions take them over the top.

Perfect for busy weeknights, this recipe is all about bold flavors and quick cooking. The combination of sweet, spicy and tangy elements will make these tacos a new favorite. Serve them for a fun and satisfying meal that everyone will love.

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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, rice wine vinegar, 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt until well combined. Set aside.
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, 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 each tortilla with the turkey mixture and the cabbage slaw (drain the slaw first). Top with the gochujang mayo and crispy fried onions. Serve immediately. Note: Ground turkey is fully cooked when it reaches an internal temperature of 165°F.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, pork or beef would work well in this recipe. Adjust cooking time as needed.

What can I use instead of gochujang sauce?

You can substitute with sriracha or another chili paste mixed with a little sugar to mimic the sweetness.

How do I store leftovers?

Store the turkey mixture, slaw and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the turkey before assembling.