Prepare grill for direct cooking. Spray grid with nonstick cooking spray.
Prepare KIMCHI SLAW. Combine cabbage, kimchi, ¼ cup mayonnaise, brown sugar, vinegar and sesame seeds in medium bowl. Season with salt.* *Can be made up to 1 day ahead of time and refrigerated.
Prepare TACO TURKEY. Heat oil in large nonstick skillet over medium-high heat. Add ground turkey, spices and vinegar. Cook and stir until turkey is browned and cooked through.
Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
Cut top off bell pepper and remove seeds; thinly slice.
Preheat grill to medium-high heat. Cut each sausage in half to make four pieces. Carefully push skewer through center of each sausage. Working one at a time, place skewered sausage on cutting board. Make an angled cut around sausage down to skewer, turning as you go. Continue down entire length of sausage; slightly pull on ends to expose spiral cut.
Spray medium nonstick skillet with cooking spray. Heat over medium-high heat. Add turkey. Cook, stirring to break up meat, until no longer pink. Drain on paper towels, if necessary; set aside.
Cook sausage according to package directions; slice into medallions.
Cook turkey in large skillet over medium-high heat until no longer pink and excess liquid has evaporated. Stir in marinara sauce. Reduce heat to low; simmer sauce while preparing filling.
Remove netting from turkey. Remove and discard any skin. Cut turkey into 3-inch chunks.