Prepare the Dough: In a large mixing bowl, combine all-purpose flour, salt, and baking powder. Gradually mix in vegetable oil and warm water until a cohesive dough forms. Knead for about 5 minutes until smooth and elastic, then cover and let rest for 30 minutes.

Cook the Filling: Heat a skillet over medium heat, add ground beef or turkey, and cook until browned, about 5-7 minutes. Drain excess fat, stir in taco seasoning and a splash of water, then cook for another 5 minutes until thickened and fragrant.

Roll Out the Dough: Divide dough into 8 equal portions, roll each into a ball, and flatten into a circle about 6 inches wide on a floured surface.

Add the Filling: Place a spoonful of cooled meat mixture on the center of each dough circle. Top with cheddar cheese, tomatoes, onion, cilantro, and jalapeños, leaving a border around the edges.

Seal the Taco Pockets: Fold the dough over the filling, press edges to seal firmly, and crimp with a fork to ensure an airtight seal.

Heat the Oil: In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Taco Pockets: Carefully place pockets in hot oil and fry for about 3-4 minutes on each side until golden brown. Use a slotted spoon to drain on paper towels.

Serve and Enjoy: Serve hot, paired with sour cream and salsa for dipping.