Pistachio 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 with minimal fuss — savory, a little tangy, and packed with satisfying texture. The grass-fed beef gets seasoned with fresh ginger, turmeric, and coconut aminos, building a warm, deeply flavored filling that's anything but boring. Diced zucchini adds a subtle freshness, while a splash of apple cider vinegar brightens the whole skillet right at the end. The real star might be the toasted pumpkin seeds — just a few minutes in a dry pan transforms them into golden, salty little crunch bombs that finish each cup perfectly. Butter lettuce leaves make natural, crisp vessels that keep things light without sacrificing any of the bold flavor. For anyone navigating tree nut restrictions, this recipe leans entirely on pepitas for that satisfying crunch, so there's no need to swap or second-guess anything. A squeeze of lime and a handful of fresh cilantro over the top, and you've got a dish that's genuinely fun to eat.
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)
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!