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In a small bowl, whisk together coconut aminos, zest and juice of lime, ginger, garlic, and 1 tablespoon sriracha. Set aside.
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Heat olive oil over medium-high heat. Add onion and mushrooms and cook until onion is translucent and mushrooms have softened. Add the sauce and cook until reduced. Stir in green onions, cilantro, and mint.
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To serve, spoon mushroom mixture into lettuce leaves. Drizzle with sriracha and sprinkle with more fresh herbs, if desired.