These little lettuce cups are bright, fresh, and packed with bold flavor — the kind of dish that disappears fast at any table. Ground turkey gets cooked down with garlic, ginger, shredded carrots, and a splash of coconut aminos, then finished with lime juice, lime zest, and a touch of turmeric for a filling that's savory, slightly tangy, and genuinely addictive. Coconut aminos does all the heavy lifting that soy sauce would typically handle, making this completely grain- and legume-free without sacrificing any of that umami depth. Butter lettuce leaves cradle the filling perfectly — crisp, cool, and just sturdy enough to hold a generous scoop without falling apart. A shower of fresh cilantro and scallions on top adds a pop of color and herbaceous bite right before serving. This is the kind of recipe that proves eating clean doesn't mean eating boring — it's a full-on flavor experience wrapped in a single leaf.
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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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