These little lettuce cups are bright, fresh, and packed with so much flavor that you won't miss a single thing. Ground turkey gets cooked down with garlic, ginger, coconut aminos, and a generous hit of lime, then tossed with shredded carrots until everything is coated in a light, savory glaze. Turmeric adds a warm, earthy depth while the citrus keeps the whole filling feeling lively and clean. For anyone navigating a black pepper sensitivity, this recipe is a genuine win — the spice and complexity come entirely from ginger, turmeric, and lime zest, so there's no need to swap or skip anything. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous scoop of filling without falling apart. A shower of fresh cilantro and scallions on top pulls everything together into something that looks impressive but comes together in well under half an hour. These are ideal for a casual weeknight dinner or a crowd-pleasing appetizer spread.
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Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a large serving platter and set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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