In a large mixing bowl, combine 2 cups of all-purpose flour, ½ teaspoon of salt, and ¼ teaspoon of baking powder. Gradually incorporate 3 tablespoons of vegetable oil and ¾ cup of warm water until a soft dough begins to form. Knead until smooth and elastic, about 3-5 minutes. Cover with a damp cloth and allow to rest for 30 minutes.

While the dough rests, heat a skillet over medium-high heat and add 1 pound of ground beef or turkey. Cook until browned, about 5-7 minutes. Drain excess fat, then stir in 1 packet of taco seasoning and ½ cup of water, cooking for another 3-4 minutes until thickened.

In a deep frying pan, heat enough vegetable oil to create about 2 inches of depth to 350°F (175°C).

Divide the rested dough into 8 equal portions. Roll each piece into a circle about 6 inches in diameter. Place a generous tablespoon of the filling on one half of each circle, add a small amount of shredded cheddar cheese, fold over to enclose, and seal the edges tightly.

Once the oil is hot, gently place the filled taco pockets into the oil in batches, frying for 3-4 minutes on each side until crispy and golden brown. Remove with a slotted spoon and drain on paper towels.

Serve hot with sides of sour cream, salsa, and guacamole.