Citrus Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on a platter but comes together in a single skillet with minimal fuss. The grass-fed ground beef gets layered with fresh ginger, turmeric, and coconut aminos, building a deeply savory, slightly earthy filling that's anything but boring. Diced zucchini adds a tender bite throughout, while the toasted pepitas on top bring a satisfying crunch that makes every cup feel complete. For anyone navigating a citrus-free lifestyle, this recipe is a natural fit — the bright, punchy flavor usually delivered by lemon or lime juice here comes from apple cider vinegar and coconut aminos instead, so nothing feels flat or like it's missing something. The lime wedges listed for garnish are entirely optional and easy to skip without changing the dish at all. Butter lettuce cups make the perfect vessel: cool, crisp, and just sturdy enough to hold a generous scoop of the warm beef mixture. Whether you're meal-prepping for the week or putting something fresh on the table for guests, this one delivers big flavor with a clean, wholesome ingredient list.
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 →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!