Salmon Tacos

Salmon tacos

Royal Tacos

Salmon tacos

Rumor has it that Prince Harry and Meghan Markle got engaged over Ina Garten’s famous roasted chicken that they were making together one night. Although I’m not getting married to a famous prince this weekend like Meghan, I did set my alarm early to cry over her walking down the aisle and make my own Ina Garten recipe to celebrate. These tacos are AMAZING and naturally gluten and dairy free, unlike a lot of Barefoot Contessa recipes. Happy Royal Wedding weekend!



  • ¾ lb of green cabbage, cored and shredded
  • ½ seedless cucumber, unpeeled, halved lengthwise, and thinly sliced
  • ¼ cup of white vinegar
  • 3 tablespoons of minced dill
  • Salt and pepper


  • 1 ¾ lbs of salmon (If you’re making this for only two people, 1 lb. is a good amount.)
  • 2 teaspoons of chile powder
  • 1 teaspoon of grated lime zest
  • 3 tablespoons of lime juice
  • Corn tortillas
  • 4 avocados
  • ¾ teaspoon of Sriracha
  • Salt and pepper

Salmon tacos


  1. Toss the cabbage, dill, cucumber, ½ teaspoon of salt,  ½ teaspoon of pepper, and vinegar together in a bowl. Cover and let it sit in the fridge for an hour.
  2. Preheat the oven to 425 and place salmon on a piece of parchment paper-lined baking sheet.
  3. Mix the lime zest, chile powder, and salt in a bowl.
  4. Place the salmon skin side down on the lined baking sheet. Brush the salmon with the lime juice.
  5. Sprinkle with the spice mixture.
  6. Roast for about 15 minutes.
  7. Wrap the tortillas in a piece of tinfoil and place in the oven.
  8. Mash the avocados with some lime juice, the Sriracha, and a dash of salt and pepper in a bowl.
  9. Once the salmon is done, shred it with two forks.
  10. To assemble the tacos, spread the avocado mixture on a tortilla and layer on the salmon and slaw.