In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Mix well before adding 3 tablespoons of vegetable oil and ¾ cup of warm water. Stir until a soft dough begins to form. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic, then cover it with a cloth and let it rest for 30 minutes.

While the dough rests, heat a skillet over medium-high heat. Add 1 pound of ground beef or turkey and cook until browned, about 6-8 minutes. Drain any excess fat and stir in taco seasoning mix and ½ cup of water. Let it simmer for 5 minutes or until thickened, then remove from heat to cool slightly.

After the dough has rested, divide it into 8 equal portions. Roll each piece into a 6-inch circle on a floured surface, ensuring they are thin but not transparent.

Take one dough circle and spoon a generous amount of filling into the center. Top with 2 tablespoons of shredded cheddar cheese and sprinkle with onions and jalapeños. Fold the dough over to create a pocket and press the edges firmly to seal.

In a deep pan, heat vegetable oil to 350°F (175°C) over medium-high heat. Fry 2-3 taco pockets at a time for about 3-4 minutes on each side until golden brown and crispy.

Use a slotted spoon to remove the taco pockets and place them on a plate lined with paper towels to soak up excess oil. Repeat until all pockets are fried. Serve immediately with sour cream and salsa.