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.