Serves 2-4 | Prep 15 minutes | Cook 20 minutes
What you’ll need:
2 large carrots, grated
1 small jicama, grated
1/2 teaspoon lime zest
1 teaspoon lime juice
2 tablespoons minced fresh cilantro
1 large head butter lettuce
1 tablespoon coconut oil
1 medium onion, diced
1 medium jalapeno, seeded and sliced
2 cloves garlic, crushed
1 pound ground turkey, pork or chicken
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon coconut aminos or homemade substitute
1 mango, cored, peeled, and diced
How you make em:
1. In a large bowl, mix carrots, jicama, lime zest, lime juice, and cilantro. Season with salt and pepper to taste, set aside. Separate lettuce head into individual leaves, wash, and set aside.
2. Heat the coconut oil in a large skillet over medium-high heat, then sauté the onion and jalapeño until the onion is translucent, about 7 minutes. Add the garlic, and as soon as it’s fragrant, about 30 seconds, crumble the ground turkey into the pan. Cook until the turkey is no longer pink.
3. In a small bowl, combine the ginger, allspice, salt, and pepper. Add to the pan, and stir until fragrant, then add the coconut aminos and mango. Sauté until combined and the mango is warm, about 2 minutes.
4. Spoon turkey into individual lettuce leaves and top with carrot-jicama slaw.