Pan-Seared Szechuan Turkey Tacos

🥘 Ingredients

• Sriracha
  1 tsp
• Szechuan paste
  1 tbsp
• black pepper
  ¼ tsp
• cooking oil
  1 tbsp
• crispy fried onions
  ¼ cup
• flour tortillas
  4 pieces
• ginger paste
  1 tsp
• ground turkey
  12 oz
• mayonnaise
  3 tbsp
• salt
  ¼ tsp
• scallions
  2 pieces
• sesame seeds
  1 tsp
• shredded red cabbage
  2 c
• sugar
  2 tsp
• water
  1 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• small bowl
• medium bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and finely slice scallions , separating whites and greens. Roughly chop shredded red cabbage .

   scallions: 2 pieces, shredded red cabbage: 2 c
2. 

   2

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

   mayonnaise: 3 tbsp, Sriracha: 1 tsp, water: 1 tsp
3. 

   3

   In a medium bowl , combine white wine vinegar , half the ginger paste , ¼ cup water, 2 tsp sugar , and a pinch of salt . Submerge cabbage in the pickling liquid, cover, and refrigerate until ready to serve.

   white wine vinegar: 2 tbsp, ginger paste: 1 tsp, sugar: 2 tsp, salt: ¼ tsp
4. 

   4

   In a second medium bowl , combine ground turkey , scallion whites, Szechuan paste , remaining ginger paste, and black pepper . Mix until well combined. Divide mixture evenly and press thinly onto flour tortillas .

   ground turkey: 12 oz, Szechuan paste: 1 tbsp, black pepper: ¼ tsp, flour tortillas: 4 pieces
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan. Cook until turkey is browned and almost cooked through, ⏱️ 2 minutes . Flip and cook until tortillas are toasted and turkey is cooked through, ⏱️ 30 seconds more. Keep warm.

   cooking oil: 1 tbsp
6. 

   6

   Drain pickled slaw; stir in half the sesame seeds . Divide slaw between cooked tacos. Top with remaining sesame seeds, crispy fried onions , and scallion greens. Drizzle generously with sriracha mayo. Serve immediately.

   sesame seeds: 1 tsp, crispy fried onions: ¼ cup