Oat Taco with Tuna and Mushroom Stew and Guacamole

Ingredients

• Oats4 tablespoon (40 g)
• Water1/4 glass (63 ml)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (3 ml)
• Mushrooms1/2 cup (35 g)
• Avocado1/4 count (60 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Mix the oat flour with the water and let sit for 5 minutes.

2. 2

   Step 2

   If you have rolled oats, blend until you get a powdery flour.

3. 3

   Step 3

   In the meantime, slice the mushrooms, chop the onion with the tomato and heat the oil in a pan over medium heat.

4. 4

   Step 4

   Once heated, add the tomato with the onion and a pinch of salt. Stir-fry for 2 minutes.

5. 5

   Step 5

   Cover and let cook for 3 more minutes. Add the drained tuna, mushrooms, lower the heat and cover.

6. 6

   Step 6

   Cook for 8-10 more minutes. You can add some water or broth to make it juicier. Add salt and pepper to taste.

7. 7

   Step 7

   After the oats are ready, heat a non-stick pan over medium heat. If you don't have that type of pan, use some oil.

8. 8

   Step 8

   Once heated, add the oats and spread forming the tortillas. Let cook each side for 2 minutes.

9. 9

   Step 9

   Smash the avocado and season with the lemon juice, salt and pepper to taste. If you want, you can add tomato, onion and chopped cilantro.

10. 10

    Step 10

    Serve the stew with the taco and guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Oat Taco with Tuna and Mushroom Stew and Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.