Pan-Seared Szechuan Turkey Tacos
with Pickled Red Cabbage Slaw, Sriracha Mayo & Crispy Onions
- Sesame
- Soy
- Wheat
- Eggs
Szechuan paste and fresh ginger are mixed directly into ground turkey, which is then pressed flat onto small tortillas and pan-seared meat-side down for a crispy, caramelized crust. Each taco is topped with quick-pickled red cabbage slaw tossed in sesame seeds, crunchy fried onions, and a drizzle of spicy Sriracha mayo. Scallion greens finish the dish with a fresh, sharp bite.
Ingredients
10 ounce
Ground Turkey
10 teaspoon
White Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
2 teaspoon
Sriracha
1 ounce
Ginger Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine mayonnaise with Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.
In a medium microwave-safe bowl, combine vinegar, half the ginger paste (you’ll use the rest in the next step), ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 4 tsp sugar for 4 servings).
Stir in cabbage. Microwave for 40-60 seconds.
Set aside to pickle, stirring occasionally, until ready to serve.
In a second medium bowl, combine turkey*, scallion whites, Szechuan paste, remaining ginger paste, and black pepper.
Form turkey mixture into 6 2-inch meatballs (12 meatballs for 4 servings).
Arrange 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: Reuse the plastic wrap as you go!
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). Cook until turkey is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and turkey is cooked through, 30-60 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.
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy seasoning combination was a standout hit 🌶️; a few found the pickled cabbage slaw a touch too sour or overpowering on its own.
- Ease of prep: Cooking one taco at a time in a standard pan made the process slow; using a griddle or Blackstone let reviewers cook multiple tacos at once and sped things up considerably.
- Suggestions: If the meat-on-tortilla method feels tricky, cook the turkey separately as crumbles and load your tacos — several reviewers preferred this approach. Adding hoisin helped balance the slaw for those who found it too sharp.
- Leftovers: Leftovers reheated well and were easy to throw together the next day.
