Passover taco Tuesday

Wouldn’t it be great if every Tuesday was taco Tuesday, even during Passover?

Well I’m here to tell you that Passover taco Tuesday is now a ‘thing!’

The simplicity of tacos makes them a fun dish that anybody can prepare. Not only are they affordable, but they also allow for individuals likes and dislikes and can easily serve a crowd. But are tacos considered to be junk food or healthy food?

The types of ingredients used to prepare the tacos and how those ingredients are cooked, can make all the difference health-wise. The first step to making tacos a healthy meal is choosing ingredients such as lean proteins, like ground chicken with all the fat drained away after cooking. Next serve lots of vegetables, cut up and presented fresh, grilled, or sautéed with limited vegetable oil. Last of all, use delicious, but healthier toppings for the tacos, such as homemade guacamole, and tangy salsa and you will have a winner Tuesday Passover dinner!

Tex/Mex Salad

o 1 head of lettuce,
or equivalent amount
of mixed lettuces

o 1 red pepper, julienned

o 1 cucumber, julienned

o 250 ml (1 cup)
grape tomatoes

o 1 avocado, sliced


o 2 ml (½ tsp)
minced dehydrated garlic

o 2 ml (½ tsp) chili powder

o 5 ml (1 tsp) cumin

o 2 ml (½ tsp) salt

o 1 ml (¼ tsp) black pepper

o 250 ml (1 cup) vinegar

o Juice of one lime

o 250 ml (1 cup) vegetable oil

To prepare the dressing: whisk well and toss into salad.

Serves 4 to 6.


Passover Tacos

Taco Shells

o ½ box of matzah

o Vegetable oil

o ground cumin

o Salt

Chicken filling

o 15 ml (1 tbsp) vegetable oil

o 680 grams (1-½ pounds) ground chicken

o 250 ml (1 cup) salsa

o 2 ml (½ tsp) minced dehydrated garlic

o 2 ml (½ tsp) salt

o 1 ml (¼ tsp) black pepper

o 2 ml (½ tsp) chili powder

o 5 ml (1 tsp) cumin

o 1 zest of one lime

o Juice of one lime

o Lime for garnish

To prepare the taco shells: Preheat the oven to 175 C (350 F). Cover two large baking sheets with parchment paper. Break matzah into quarters. Lay matzah on parchment paper and brush with vegetable oil, then sprinkle with cumin, then sprinkle with salt. Bake for 5 minutes.

To make the chicken filling: In a large frying pan, heat vegetable oil and add ground chicken. Cook ground chicken, moving it around, chopping it into small pieces and turning it over, until all the fat becomes liquid and the meat is starting to brown. Drain fat from ground chicken and add in the next 8 ingredients. Bring to a boil and then reduce heat and simmer for 5 minutes.

Remove to serving bowl and drizzle with juice of remaining lime.

Serves 4 to 6.