Walnut Avocado Taco with Bell Pepper



For the Avocado Cream
76 % avocados (Hass)
2 % lemon juice
5 % walnut oil
17 % California walnuts (chopped and roasted)
For the Soft Tacos
46 % semolina
32 % flour
10 % California walnuts (finely chopped)
6 % buckwheat flour
5 % walnut oil
1 % salt
For the Bell Pepper
84 % sweet red pointed pepper
1 % garlic
6 % white wine vinegar
9 % olive oil
1/2 lemon (zest)


Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.


Ideal as chilled convenience product. Additionally, the walnut cream can be offered as frozen food and the soft tacos for self-filling and regeneration.


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.