Mix together the lime juice, zest, fish sauce, tamari, honey, and Sriracha in a small bowl or measuring cup and set it aside.
Heat the olive oil in a sauté pan over medium heat, and add the ground turkey, mushrooms and shallots. Sauté for about 5 minutes or until the turkey is no longer pink.
Add the Thai or Serrano pepper, garlic, ginger, and coriander powder and sauté for another minute or two, until any liquid has evaporated.
Add the reserved lime juice mixture to the pot, and continue to cook the turkey mixture until the liquid has evaporated.
Remove the turkey from the heat, and stir in the cilantro, basil, mint, and scallions. Taste and adjust any seasonings.
Add the cucumbers, and serve hot or warm by spooning about 2-3 tablespoons of the turkey into each lettuce leaf.