Lactose Free Cilantro-Lime Lettuce Cup Bites
These little lettuce cups are bright, fresh, and packed with so much flavor that nobody at the table will miss a thing. Ground turkey gets cooked down with garlic, ginger, shredded carrots, and coconut aminos until everything is coated in a light, savory glaze that smells absolutely incredible. A hit of lime juice, lime zest, and a pinch of turmeric round out the filling with a citrusy warmth that feels both vibrant and grounding. The whole thing is naturally free of dairy at every step — coconut oil for cooking, coconut aminos for depth — so there's no swapping or substituting required. Butter lettuce cups do the heavy lifting as edible vessels, keeping things light and crisp against the warm, juicy filling. A shower of fresh cilantro and scallions right before serving pulls it all together with color and a little bite. These are the kind of appetizers or light mains that disappear fast, so consider doubling the filling.
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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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