Since Brad loves Mexican food but is avoiding red meat and all things bread (anything carb-laden, really), I created these wonderful ground-turkey-filled-lettuce boats, and used traditional taco seasonings such as cumin, chili powder and paprika to help spice up the turkey. Brad gave the dish two-thumbs up as well as a regular rotation on his new cardio-metabolic diet. That is a great thing, trust me!
You control the heat by using your desired amount of hot sauce and adding or omitting the sliced jalapeños. I used Romaine lettuce (before the national scare), but Bibb lettuce will work as well – just look for fairly big and sturdy leaves to hold all of the yummy fillings.