One-Pan Turkey Stir-Fry Tacos

with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions

Allergens: Sesame, Soy, Wheat, Eggs

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Ground Turkey

    10 ounce

  • Rice Wine Vinegar

    2½ teaspoon

  • Long Green Pepper

    1 unit

  • Sweet Soy Glaze

    4 tablespoon

  • Mayonnaise

    2 tablespoon

  • Shredded Red Cabbage

    4 ounce

  • Flour Tortillas

    6 units

  • Crispy Fried Onions

    1 unit

  • Gochujang Sauce

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Sugar

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Halve, core, and thinly slice green pepper.

  • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), 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 and crispy fried onions. Serve.