These lettuce cups are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. The filling is deeply savory and aromatic — ground turkey and finely chopped cremini mushrooms cook down together until the mixture is glossy and cohesive, with layers of flavor from fresh ginger, garlic, and turmeric. Coconut aminos and apple cider vinegar do the heavy lifting in the sauce, bringing a bright, umami-rich finish without any of the additives or emulsifiers that sneak into conventional soy sauces and bottled condiments. Coconut oil keeps the whole cook clean and simple, so every ingredient on the list is exactly what it says it is. Crisp butter lettuce leaves act as the vessel, adding a cool, refreshing contrast to the warm, fragrant filling. A squeeze of lime and a scatter of fresh cilantro at the end tie everything together beautifully. It's light enough to feel virtuous but satisfying enough that you'll be going back for a second — and probably a third — cup.
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Heat 2 tbsp coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the carrot and the white parts of the scallions and cook, stirring occasionally, until the carrot is slightly softened and the scallion whites are translucent, about 3 minutes.
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