In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Gradually add 2 tablespoons of vegetable oil and ¾ cup of warm water, mixing until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and let rest for 30 minutes.

While the dough rests, heat a skillet over medium heat, add 1 pound of ground beef or turkey, and cook for 5-7 minutes until browned. Drain excess fat, add 2 tablespoons of taco seasoning and ½ cup of water, and simmer for another 5 minutes until thickened.

Divide the rested dough into 8 portions and roll each into a 6-inch circle. Place a spoonful of the meat mixture in each circle, adding shredded cheese, chopped onion, and diced tomatoes.

Fold the dough over the filling, press edges to seal, and fork crimp the edges.

In a deep frying pan, heat vegetable oil to 350°F (175°C). Fry taco pockets for 3-4 minutes on each side until golden brown. Turn gently with a slotted spoon.

Transfer fried pockets to a plate lined with paper towels to drain excess oil. Serve hot with sour cream and salsa.