Passover Fish Tacos

Talk about creativity during times of scarcity! Super proud of this recipe. Having never cooked for Passover before, I’m pleased with myself for figuring these past few recipes out. It’s been a fun challenge.
These fish tacos were so delicious and not hard at all. They were a great change of pace from the expected grilled protein and vegetables situation that’s a holiday go to. Gotta mix it up since this lasts ten days.

Ingredients:
One piece of matzoh per person
One piece of tilapia per person, cut into tenders
Matzoh meal panko style breadcrumbs
Two beaten eggs
Guacamole, fresh or store bought
Vegetable oil
Pico de Gallo (mine was a diced red onion, diced green pepper, and chopped tomatoes mixed with olive oil and lemon juice)
Salt, pepper, paprika, garlic powder
A lemon

Soak the matzoh in a water filled pan for 15 minutes. It will be soft and pliable. Delicate too. When they’re workable, carefully remove and lay on paper towels to blot. Prepare the fish. Season the tenders with salt and pepper. Dip into the eggs then the Panko crumbs that have been seasoned with garlic powder and paprika. Why not add some cumin too? Heat a skillet with very hot vegetable oil, and fry the fish tenders on each side until golden brown. A couple minutes on each side. Drain on paper towels. Prepare the guacamole and pico de Gallo and set aside. Heat a large skillet or griddle with a thin coating of olive oil. Grill the matzoh several minutes on each side, working one piece at a time. Place each matzoh carefully on its own plate. Assemble the tacos, layering guacamole, fish, then pico de Gallo. Roll the matzoh tacos up. Slice the tacos in half horizontally. Enjoy! Messiness welcome as always.