In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. Add 3 tablespoons of vegetable oil, mixing until crumbly. Gradually pour in 3/4 cup of warm water, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover it with a damp cloth and let it rest for 30 minutes.

While the dough rests, heat a skillet over medium heat. Add 1 pound of ground beef or turkey, browning it and breaking it apart as it cooks. Once browned, drain excess fat before mixing in 1 packet of taco seasoning and 1/2 cup of water. Cook for an additional 5 minutes until the filling thickens. Remove from heat and let it cool slightly.

In a deep pan, heat vegetable oil over medium-high heat until it reaches 350°F. Divide the rested dough into 8 equal portions and roll each into 6-inch circles on a floured surface.

On one half of each dough circle, layer a spoonful of the prepared meat filling, followed by 1/4 cup of shredded cheddar cheese, some chopped onions, diced tomatoes, cilantro, and optional jalapeños. Fold the dough over to create a pocket, then pinch and seal the edges tightly.

Gently lower each taco pocket into the hot oil, frying until golden brown and crispy, approximately 3-4 minutes per side. Use a slotted spoon to turn them halfway through.

Once cooked, carefully remove the taco pockets from the oil and place them on paper towels to drain. Allow them to cool slightly before serving.