Brazil Nut Free Cilantro-Lime Lettuce Cup Bites
These little lettuce cups are bright, fresh, and packed with so much flavor that they disappear fast — whether you're serving them as an appetizer or a light weeknight dinner. Ground turkey gets cooked down with garlic, ginger, shredded carrots, and coconut aminos until everything is coated in a savory, slightly tangy glaze that smells absolutely incredible. A hit of lime juice, lime zest, and a pinch of turmeric round out the filling with warmth and a gorgeous golden color. The whole thing gets spooned into crisp butter lettuce cups and finished with fresh cilantro and scallions, so every bite has that satisfying contrast of warm filling and cool, crunchy wrapper. For anyone navigating tree nut concerns, this recipe is naturally straightforward — every ingredient is clean and easy to source without worrying about hidden additives or cross-contact from specialty products. Coconut aminos do all the heavy lifting in the sauce department, delivering a rich, umami-forward depth without any of the usual label-reading stress. These are the kind of bites that look impressive on a platter but come together in under twenty minutes of actual cooking.
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Learn more →Ingredients
4 servings
For the lettuce cups
- 1 head butter lettuce, leaves separated and trimmed into cups
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium carrots, finely shredded
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp ground turmeric
- ¼ tsp salt, plus more to taste
For serving
- ½ cup fresh cilantro, roughly chopped
- 3 scallions, thinly sliced
- 1 lime, cut into wedges (optional)
Instructions
- 1
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.
- 2
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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