In a large bowl, mix together all-purpose flour, salt, and baking powder until well combined. Pour in vegetable oil and warm water gradually, stirring continuously until a cohesive dough forms. Transfer the dough onto a floured surface and knead for about 5 minutes until it's smooth. Cover with a clean cloth and let it rest for 30 minutes.

While the dough rests, heat a skillet over medium heat and add ground beef or turkey. Cook until browned, about 7-8 minutes, making sure to break up any large chunks. Drain excess fat, then stir in taco seasoning and ½ cup of water. Allow the mixture to simmer until it thickens, about 5 minutes, and set aside to cool slightly.

After the dough has rested, divide it into 8 equal portions. Roll out each portion into a 6-inch circle on a lightly floured surface.

Place a generous spoonful of the filling on one half of each dough circle, fold the dough over to create a pocket, and press the edges firmly together to seal, crimping with a fork for extra security.

In a deep pan, heat vegetable oil to 350°F (175°C). Avoid overcrowding the pan.

Carefully place the filled taco pockets into the hot oil, frying them for about 3-4 minutes per side until golden-brown. Drain on paper towels.

Serve hot with sides of sour cream and salsa for dipping.