These lettuce cups are fresh, vibrant, and packed with so much savory depth that you won't miss a single thing. The filling comes together in one skillet — ground turkey and finely chopped cremini mushrooms cook down into a glossy, cohesive mixture that's genuinely satisfying without feeling heavy. Coconut aminos bring that rich, umami-forward punch you'd expect from a soy sauce, while fresh ginger, garlic, and turmeric layer in warmth and a subtle earthiness that makes every bite interesting. The apple cider vinegar adds just enough brightness to keep things lively. Butter lettuce leaves act as the perfect crisp, cool vessel, and a squeeze of lime right before eating ties everything together beautifully. For anyone navigating a nightshade-free lifestyle, this kind of recipe is a genuine find — no tomatoes, no peppers, no paprika hiding in a sauce, just clean, bold flavors built from ingredients you can actually trust. It's the kind of weeknight dinner that feels a little special without requiring much effort at all.
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
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
