• Wash and dry produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), half the cilantro, 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. Swap in 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, crispy fried onions, and remaining cilantro. Serve. Ground beef is fully cooked when internal temperature reaches 160°.