Paleo Thai Larb with Ground Turkey and Mint

Ingredients

• 1.5 lb Ground turkey
• 1 tbsp Coconut oil
• 1/2 medium Red onion
• 3 tbsp Lime juice
• 3 tbsp Fish sauce
• 1 tsp Chili flakes
• 1/2 cup Fresh mint leaves
• 1/4 cup Fresh cilantro
• 4 cups Cauliflower rice
• 1 head Lettuce cups

Instructions

1. 1Heat the 1 tablespoon of coconut oil in a large 12-inch skillet over medium heat, which is about 300°F (150°C). Add the 1.5 lb ground turkey and the 1/2 medium red onion. Cook, breaking up the turkey with a spoon, until the turkey is browned and cooked through, and the onion is softened, about 8-10 minutes. The turkey should reach an internal temperature of 165°F (74°C).
2. 2Carefully tilt the skillet and use a spoon to drain off any excess fat from the cooked turkey and onion mixture.
3. 3In a large bowl, combine the cooked turkey and onion mixture with the 3 tablespoons of lime juice, 3 tablespoons of fish sauce, 1 teaspoon of chili flakes, 1/2 cup of fresh mint leaves, and 1/4 cup of fresh cilantro. Toss everything together gently until well combined.
4. 4Place the 4 cups of cauliflower rice into serving bowls. Spoon the prepared turkey mixture over the cauliflower rice.
5. 5Arrange the 1 head of lettuce cups alongside the bowls. Serve the larb in the lettuce cups.

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