Walnut Avocado Taco with Bell Pepper



For the Avocado Cream
2 avocados (Hass)
1 tsp. lemon juice
1 tbsp. walnut oil
1/3 California walnuts (chopped and roasted)
For the Soft Tacos
5/6 cup semolina
2/3 cup flour
1/4 cup California walnuts (finely chopped)
1 tbsp. buckwheat flour
1 tbsp. walnut oil
1/2 tsp. salt
For the Bell Pepper
2 sweet red pointed pepper
1 small clove of garlic
1 tbsp. white wine vinegar
1 1/2 tbsp. olive oil
1/2 lemon (zest)


These soft tacos with their pleasant nutty touch are the perfect tapas for a meal among friends or family.
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.


Avocado Cream

Halve the avocados, remove the skin and seed, add to a blender and blend until smooth. Season the mixture with lemon juice, walnut oil, salt and pepper. Fold in walnuts and seal in an air-tight container until needed.
Soft Tacos

As with noodle dough, combine and knead all ingredients for approx. 10 min. Let the dough stand for 30 minutes. Roll it out to a thickness of approx. 2-3 mm and brown lightly from both sides in a hot pan. Allow to cool and cut out with a cutter to desired size.
Bell Pepper

Wash bell pepper and roast in the oven as a whole at very high heat until skin is almost black. Allow bell pepper to cool and peel with the back of a knife (the skin should come off very easily), dice and season with remaining ingredients.