In a large mixing bowl, combine all-purpose flour, salt, baking powder, and vegetable oil. Gradually add warm water while mixing until a soft dough forms. Knead for about 5 minutes until smooth, then cover and let rest for 30 minutes.

Heat a skillet over medium heat and add your choice of ground beef or turkey. Cook for 6-8 minutes, stirring frequently until browned. Drain excess fat, then stir in taco seasoning and ½ cup water, simmer for 5 minutes.

Divide the rested dough into 8 equal portions. Roll each into a 6-inch circle on a floured surface.

Place a spoonful of filling on half of each dough circle. Top with cheese, onion, tomatoes, and jalapeño if using. Fold over, pinch edges to seal.

Heat vegetable oil in a deep pan to 350°F. It's ready when a small piece of dough sizzles upon contact.

Carefully place taco pockets in hot oil, frying for 3-4 minutes on each side until golden brown. Transfer to a plate lined with paper towels.

Serve warm with sour cream, salsa, or guacamole for dipping.