These little lettuce cups are bright, fresh, and packed with so much flavor that it's hard to believe they come together in under 20 minutes of active cooking. The filling is built on ground turkey browned in coconut oil with garlic, ginger, and shredded carrots, then glazed with coconut aminos and real lime juice for a savory-tangy finish that feels anything but plain. For anyone navigating a citric acid restriction, the challenge with dishes like this is usually the sneaky processed sauces and condiments that rely on citric acid as a preservative — here, every ingredient is whole and straightforward, so there's nothing hidden to worry about. Fresh lime juice does the acidic lifting naturally, and coconut aminos step in where soy sauce might otherwise introduce unwanted additives. Turmeric adds a warm, earthy undertone that ties the whole filling together beautifully. Spooned into crisp butter lettuce cups and finished with cilantro and scallions, these bites are light enough to serve as an appetizer but satisfying enough to anchor a weeknight dinner. They're the kind of recipe you'll find yourself making on repeat.
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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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