Pan-Seared Szechuan Turkey Tacos

🥘 Ingredients

• Sriracha
  4 tsp
• Szechuan paste
  4 tbsp
• cooking oil
  2 tbsp
• crispy fried onions
  2 unit
• flour tortillas
  12 unit
• ginger paste (you'll use the rest in the next step)
  2 oz
• ground turkey
  20 oz
• mayonnaise
  1/2 c
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded red cabbage
  8 oz
• sugar
  4 tsp
• water
  4 tbsp
• white wine vinegar
  6.667 tbsp

🍳 Cookware

• small bowl
• medium microwave-safe bowl
• medium bowl
• large pan
• baking sheet

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens.

   scallions: 4 unit
2. 

   2

   In a small bowl , combine mayonnaise with Sriracha . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.

   mayonnaise: 1/2 c, Sriracha: 4 tsp, water
3. 

   3

   In a medium microwave-safe bowl , combine white wine vinegar , half the ginger paste , water , 2 tsp sugar , and a pinch of salt (1/2 cup water and 4 tsp sugar for 4 servings). Stir in shredded red cabbage . Microwave for ⏱️ 40 seconds to ⏱️ 60 seconds . Set aside to pickle, stirring occasionally, until ready to serve.

   white wine vinegar: 6.667 tbsp, ginger paste: 2 oz (you'll use the rest in the next step), water: 4 tbsp, sugar: 4 tsp, salt, shredded red cabbage: 8 oz
4. 

   4

   In a second medium bowl , combine ground turkey , scallion whites, Szechuan paste , and remaining ginger paste. Form turkey mixture into 6 2-inch meatballs (12 meatballs for 4 servings). Place flour tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!

   ground turkey: 20 oz, Szechuan paste: 4 tbsp, flour tortillas: 12 unit
5. 

   5

   Heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan. Cook until meat is browned and almost cooked through ⏱️ 2 minutes to ⏱️ 3 minutes . Flip and cook until tortillas are toasted and meat is cooked through ⏱️ 30 seconds to ⏱️ 60 seconds more. Transfer to a paper-towel-lined baking sheet . Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.

   cooking oil: 2 tbsp
6. 

   6

   Drain slaw; stir in half the sesame seeds . Divide tacos between plates. Top with slaw and crispy fried onions ; drizzle with Sriracha mayo. Garnish with scallion greens and remaining sesame seeds. Serve.

   sesame seeds: 2 tbsp, crispy fried onions: 2 unit