In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Pour in 2 tablespoons of vegetable oil and gradually add about ¾ cup of warm water. Stir the mixture until a dough forms, then knead on a floured surface for approximately 5 minutes until smooth and elastic. Cover the dough with a cloth and let it rest for 30 minutes.

While the dough rests, heat a skillet over medium-high heat. Add 1 pound of ground beef or turkey and brown until fully cooked, which should take about 7–10 minutes. Drain any excess fat from the skillet, then stir in 1 packet of taco seasoning and ½ cup of water. Cook until the mixture thickens, approximately 5 minutes, then remove it from heat and allow it to cool slightly.

In a deep pan, pour enough vegetable oil to cover the bottom, about 2 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C), which you can check by dropping in a small piece of dough; if it sizzles, the oil is ready. While the oil heats, prepare your filling ingredients, including shredded cheese, chopped onion, diced tomatoes, cilantro, and optional jalapeños.

After the dough has rested, divide it into 8 equal portions. On a floured surface, roll each portion into a circle approximately 6 inches in diameter. On one half of each circle, layer the cooked meat mixture, some cheese, onion, tomato, cilantro, and jalapeño, leaving edges clear for sealing.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, ensuring no filling escapes, then use a fork to crimp the edges tightly. This will ensure a secure, crispy pocket during frying.

Once the oil is hot, gently place the filled pockets into the oil, taking care not to overcrowd the pan. Fry each taco pocket for about 3-4 minutes on each side, or until they turn a beautiful golden brown. Use tongs to carefully flip them for even cooking.

Once crispy and golden, remove the taco pockets from the oil and place them on paper towels to drain any excess oil. Allow them to cool for a minute before serving. Pair your Spicy Crispy Mexican Taco Pockets with sour cream, salsa, or guacamole for a fantastic flavor experience!