Oat Taco with Tuna Tinga and Guacamole

Ingredients

• Oats4 tablespoon (40 g)
• Water1/4 glass (63 ml)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Oil1 teaspoon (3 ml)
• Avocado1/4 count (60 g)
• Lemon Juice1 tablespoon (15 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, 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, 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 making the oat tortilla. Let cook each side for 2 minutes.

9. 9

   Step 9

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

10. 10

    Step 10

    Serve the tuna tinga with the guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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