1 cup matzo cake meal
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½ teaspoon salt
1 tablespoon olive oil
2 cups water
2 tablespoons olive oil
1 medium yellow onion, finely diced
1 pound lean ground beef
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 cups grape tomatoes, halved
1 tablespoon chopped fresh mint
1 jalapeño pepper, seeded and minced
¼ small red onion, finely chopped
1 tablespoon white wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ripe avocado
Juice of 1 lime
½ small red onion, finely diced
½ tablespoon olive oil
½ tablespoon white wine or cider vinegar
Garlic powder, to taste
Salt, to taste
½ cup prepared coleslaw, to serve
For the tortillas: In a small bowl, whisk together the matzo meal, salt, egg, olive oil and water. Set aside to rest for 5 minutes.
Coat a nonstick skillet with cooking spray, then heat over medium. Scoop ¼ of the batter and drop it into the pan. Cook 5 minutes, then flip and cook for another 5 minutes. Remove the tortilla from the pan and set aside. Repeat with remaining batter.
For the filling: In a large saute pan over medium, heat the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the meat and cook, stirring constantly, until completely browned. Season with chili powder, garlic powder and salt. Set aside.
For the tomato-mint salsa: In a small bowl, stir together the tomatoes, mint, jalapeño, onion, vinegar, salt and pepper. Set aside.
For the guacamole: In a small bowl, combine the avocado, lime juice, red onion, olive oil, vinegar, garlic powder and salt. Mash until the guacamole reaches the desired texture.
To serve: Spread guacamole in the center of each tortilla. Top with meat and tomato-mint salsa. Top each tortilla with 2 tablespoons coleslaw and fold up.
Nutrition values per serving: 620 calories, 37 g fat (14 g saturated), 45 g carbohydrates, 7 g fiber, 6 g sugar, 30 g protein, 125 mg cholesterol, 1080 mg sodium.
Adapted from "Passover Made Easy" by Leah Schapira and Victoria Dwek (2013, Mesorah Publications)