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. Ground turkey gets broken into savory crumbles with garlic, ginger, and a hit of turmeric, then finished with coconut aminos and fresh lime juice for a glossy, tangy glaze that clings to every bite. Shredded carrots add a gentle sweetness and satisfying texture without tipping the fructose balance, and butter lettuce makes the perfect cool, crisp vessel to hold it all together. Coconut aminos stand in for soy sauce here and bring that deep umami note without the additives that can sneak into conventional condiments — a smart swap that keeps the whole dish clean. A shower of fresh cilantro and scallions right before serving lifts everything with herby brightness. These are the kind of handheld bites that disappear fast at a table, but they're just as satisfying eaten quietly over the kitchen counter on a weeknight.
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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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