2tablespoonscoconut sugar or 11g packet stevia/erythritol blend (see notes)
1/2teaspooncrushed red pepper flakes
1/2teaspoonfish sauce
4large cloves garliccrushed
1tablespoonfresh-grated ginger
1head butter lettuce
1/4medium red onionthinly sliced
1small carrotjulienned
1scalliongreen and white parts, thinly sliced
2tablespoonsroasted peanuts or almondschopped (see notes)
Fresh lime wedgesfor squeezing on top
Instructions
Heat the coconut oil in a large skillet over medium-high heat. Once melted, add the turkey and cook until browned, about 6 to 8 minutes, stirring occasionally with a wooden spoon to break up the meat.
Add the tamari sauce or coconut aminos, rice vinegar or apple cider vinegar, coconut sugar or stevia/erythritol blend, crushed red pepper flakes, fish sauce, garlic, and ginger and cook 2 minutes, stirring constantly.
Spoon the meat mixture into lettuce leaves and top with the red onion, carrot, scallion, and peanuts or almonds. Serve along with the lime wedges for squeezing on top.
Notes
If you want an extra pop of protein, add in some chopped water chestnuts - they add a lovely texture too!
For a paleo option use coconut sugar and almonds.
For a lower carb option use stevia/erythritol blend and peanuts or almonds.
For a spicy filling, add in a few tablespoons of Sriracha.