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Roasted Snapper Tacos in Lettuce Wraps

Al Roker makes healthy red snapper tacos in lettuce cups
Patty Lee / TODAY


  • 1 whole snapper (about 1.5 pounds, cleaned and scaled)
  • 1 tablespoon minced garlic
  • 2 tablespoon minced cilantro
  • 10 slices lime
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 heads butter lettuce
Cabbage slaw
  • 4 cups shredded red cabbage
  • 1 cup sour cream
  • 3 scallions, sliced on bias
  • 1 tablespoon chipotle powder
  • 2 tablespoons honey
  • 1 serrano pepper, thinly sliced
  • 1/2 cup lime juice
  • Salt and pepper to taste

Chef notes

Whole fish can be intimidating and seem like a lot of work, but I love using it for fish tacos because it doesn't dry out. And bonus: buying a whole fish is cheaper!

These tacos skip the tortilla and use a lettuce wrap instead -- it's the perfect healthy dish, and you know how I love handheld meals!


Preheat oven to 375F. Rinse fish under cold water and pat dry. Score the fish in 3-4 places on each side and place on parchment lined sheet tray.

Mix garlic, cilantro and olive oil. Let sit for a couple of minutes to infuse in oil. Rub mixture all over fish and into the slits. Stuff inside of fish with lime slices. Make sure to season inside and outside of fish with salt, pepper and cayenne. Place fish in oven for 20-25 minutes.

While the fish is cooking, make the cabbage slaw to top the tacos with.

Combine cabbage, scallions and serrano in a large bowl. In another bowl whisk sour cream, chipotle powder, honey, lime juice together until smooth. Pour dressing over cabbage mixture and toss. Season with salt and pepper to taste.

Remove snapper when cooked through. Discard the lime slices. Using forks, flake fish into bite-sized pieces and serve with lettuce wraps, slaw and preferred toppings.