• Wash and dry produce. • Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat. **Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for turkey.**

• Meanwhile, in a small bowl, combine mayonnaise with gochujang to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates and fill with turkey mixture and slaw (draining first). Top with gochujang mayo and crispy fried onions. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***