In a large bowl, combine all-purpose flour, salt, baking powder, and vegetable oil. Gradually add warm water and mix until a soft dough forms, roughly 5 minutes of mixing. Cover with a damp cloth and let it rest for 30 minutes.

While the dough rests, heat a skillet over medium heat and add your ground beef or turkey. Cook for about 6–8 minutes, stirring frequently until browned. Drain excess fat, then stir in the taco seasoning and a splash of water, cooking until thickened, about 3–4 minutes.

After resting, divide the dough into 8 portions. Roll each into a circle about 6 inches wide. Add meat mixture to half of each circle, sprinkle with cheese, onions, and tomatoes, then fold and seal the edges with a fork.

In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry taco pockets in batches for 3–4 minutes on each side until golden brown.

Remove fried taco pockets, let drain on paper towels, and serve hot with sour cream and salsa for dipping.