In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Drizzle in vegetable oil and warm water, then stir until a cohesive dough forms.

Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Heat a skillet over medium heat and add your choice of ground beef or turkey. Cook for 5-7 minutes until browned.

Drain excess fat, stir in taco seasoning and a splash of water. Cook for another 5 minutes until thickened.

In a deep pan, pour enough vegetable oil to submerge the taco pockets, about 2-3 inches deep. Heat until it reaches 350°F (175°C).

Once the dough has rested, divide it into 8 equal portions and roll each into a 6-inch circle.

Spoon a generous amount of the cooked meat mixture onto one half of a dough circle. Add shredded cheese, chopped onion, diced tomatoes, and jalapeños or cilantro.

Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork.

Place the sealed taco pockets in the hot oil and fry for 3-4 minutes per side until golden brown.

Serve hot with sour cream and salsa. Enjoy!