1 pound ground turkey (white meat, dark meat or a combination), I prefer Foster Farms Organic
2 cloves garlic, minced
1 onion, finely diced
2 stalks celery, diced
¼ cup hoisin sauce
2 Tablespoons good quality shoyu or GF tamari (use coconut aminos for a soy-free option)
1 Tablespoon unseasoned rice wine vinegar
1 Tablespoon finely grated fresh ginger
¼ teaspoon crushed red pepper flakes
2 green onions, thinly sliced
⅓ cup toasted and salted chopped cashews (optional)
Sea salt and freshly ground black pepper to taste
1 head butter lettuce
fresh cilantro leaves and/or julienned carrots for garnish, if desired
Instructions
Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to break up the turkey as it cooks; drain excess fat.
Stir in garlic, onion, celery, hoisin sauce, soy sauce, rice wine vinegar, ginger, and crushed red pepper until onions have become translucent, about 1-2 minutes. Stir in cashews and green onions and cook until onions are tender, about 1-2 minutes; season with salt and pepper to taste.
To serve, spoon several tablespoons of the turkey mixture into the center of a lettuce leaf, taco-style. Garnish with cilantro leaves and/or carrots if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/turkey-lettuce-cups-recipe/