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1 Onion, diced
1 Tbsp. Olive Oil
1 Tbsp. Rice Wine Vinegar
1 Tbsp. freshly grated Ginger
1 lb. ground Turkey
1/2 bunch Purslane or Watercress, roughly chopped
2 Tbsp. Soy Sauce or Coconut Aminos
2 Tbsp. Sriracha, or Hot Sauce of your choice (optional)
2 or 3 Radishes, sliced thin
3 cloves garlic, minced
Pepper to taste
Salt to taste
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until
browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
Stir in garlic, onion, coconut amino rice wine vinegar, ginger and 1 Tbsp. Sriracha until onions have become translucent, about 1-2 minutes. Season with salt and pepper, to taste.
In a small bowl combine radishes, purslane, lemon juice, 1 Tbsp. sriracha or hot sauce and a pinch of salt.
To serve, spoon several Tbsp. of the turkey mixture into the center of a lettuce leaf,
taco-style and top with radishes and purslane.
