Thai Turkey Lettuce Cups

2 chopped jalapeno peppers (seeded, if desired), divided
4 T. fresh lime juice, divided
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 t. ground cumin
1 T. canola oil
1-1/2 lbs. ground turkey
2 cloves garlic, minced
1 T. freshly grated ginger
1 T. low-sodium soy sauce
1/4 c. water (or less)
2 scallions, thinly sliced
8 butter lettuce leaves
Sliced radishes, if desired

In a blender, puree 1 chopped jalapeno, 2 T. of the lime juice, yogurt, cilantro, and cumin until very smooth. Set aside to chill.

Heat canola oil in a large cast-iron skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes. Add garlic, remaining jalapeno pepper, and ginger; cook, tossing, 1 minute. Remove from heat and add soy sauce, remaining lime juice, and up to 1/4 c. water if it seems dry. Sprinkle with scallions.

Spoon into lettuce leaves and serve with cilantro sauce and sliced radishes.

Serves 4.

Adapted from Woman's Day magazine, April 2018, p. 86.