| For the Avocado Cream | |
|---|---|
| 2 | avocados (Hass) |
| 1 tsp. | lemon juice |
| 1 tbsp. | walnut oil |
| 1/3 | chopped and roasted walnuts |
| salt | |
| pepper | |
| For the Soft Tacos | |
| 5/6 cup | semolina |
| 2/3 cup | flour |
| 1/4 cup | finely chopped walnuts |
| 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 |
| shredded zest of ½ lemon | |
| salt | |
| tabasco | |
Description
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.