These little lettuce cups are bright, fresh, and packed with bold flavor from garlic, ginger, lime, and a touch of turmeric — no warming spices like cinnamon anywhere in sight. That matters more than you might think, since cinnamon has a way of sneaking into Asian-inspired sauces, spice blends, and even store-bought coconut aminos, making dishes like this tricky to navigate. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The ground turkey gets cooked down into savory, gingery crumbles glazed with coconut aminos and a hit of fresh lime juice, then piled into crisp butter lettuce cups for a satisfying handheld bite. Shredded carrots add a little sweetness and texture, while fresh cilantro and scallions scattered on top keep everything tasting vibrant and alive. They come together quickly in a single skillet, making them just as practical for a weeknight dinner as they are impressive enough to set out at a gathering. Serve them with extra lime wedges on the side and watch them disappear fast.
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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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