These little lettuce cups are bright, fresh, and packed with so much flavor that it's hard to believe they come together in a single skillet. Ground turkey gets cooked down with garlic, ginger, shredded carrots, and a glaze of coconut aminos and lime juice, then finished with a hit of turmeric that gives the filling a gorgeous golden color. Coconut oil stands in as the cooking fat here, which is exactly what makes this recipe work so cleanly — no canola, no soybean oil, no vegetable blends hiding in the pan. Butter lettuce cups act as the vessel, giving you that satisfying crunch without any extra processing or ingredients to second-guess. A generous scatter of fresh cilantro and scallions on top pulls everything together with a pop of herby brightness. These are the kind of bites you bring to a gathering and watch disappear, or keep all to yourself for a quick weeknight dinner that feels a little more special than it has any right to be.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
