In a large mixing bowl, combine flour, baking powder, and salt. Mix in the softened butter until crumbly. Gradually add water, stirring until a dough forms. Knead for a few minutes until smooth, then let it rest for about 10 minutes.

In a skillet over medium heat, cook the ground chicken or beef. Drain any excess fat. Stir in taco seasoning and cook according to the package instructions until the meat is thoroughly cooked. Mix in the shredded cheeses until melted.

Divide the dough into equal portions and roll each portion into a circle about 1/4 inch thick. Spoon a generous amount of the filling onto one half of each circle, then fold the dough over to form a pocket. Press the edges firmly to seal.

Heat a non-stick skillet over medium heat and cook each taco pocket for 5-6 minutes per side or until golden brown and crispy.

Remove from the skillet, let cool slightly, and serve with your favorite toppings!