Asian Turkey Lettuce Cups
1 tablespoon avocado oil
1/2 yellow onion, diced (or 4 scallions, minced)
3 cloves garlic, minced or finely grated
1 tablespoon freshly grated ginger
2 medium carrots, shredded
1 cup baby bella mushrooms, minced
8oz baby spinach, chopped (optional)
1 lb ground turkey or chicken
1/4 cup coconut aminos
2 teaspoons fish sauce (Red Boat sugar free brand)
2 teaspoons sesame oil (optional)
1 lime, juiced
himalayan salt, to taste
1 head romaine or Bibb lettuce, leaves gently removed from stem
scallions, thinly sliced
cilantro leaves, roughly chopped
fresh lime juice
In a large skillet over medium heat, add the avocado oil. When the oil is hot, add the onion, garlic and ginger and cook for about 3 minutes or until beginning to soften and lightly browned. Then add the carrots and mushrooms and cook for an additional 3 minutes.
Next add the ground turkey, crumbling with a wooden spatula, until browned, about 6 minutes.
Once the meat is cooked, add the coconut aminos, fish sauce, and sesame oil, if using. Mix together and increase the heat to medium high to reduce down the liquid in the pan. Continue to reduce the sauce for about 2-3 minutes until most of the sauce is gone.
Remove from the heat, add the spinach, scallions, cilantro and lime juice and taste to adjust seasoning.