Smoked Paprika Lime Tacos with Jackfruit, Quinoa & Black Beans

Sometimes adjusting back to reality from vacation mode is kind of rough.  I could have stayed in sunny Austin for at least another week or two.  So, in an attempt to bring some of that vacation feeling home to Portland I made tacos, one of our favorite Austin meals.  

And not just any taco.  And by no means a traditional taco.  But a jackfruit, black bean, quinoa, smoked paprika lime taco.  Let's start with the jackfruit.

Julienne one can of jackfruit, drained and rinsed well.  Add enough of your favorite taco sauce and seasonings to cover.  Simmer over medium heat until soft.  This takes at least 30 minutes.  Use a fork to mash and break up the jackfruit. 

Jackfruit taco filling is a real palate pleaser because it's sweet, salty and spicy.  While your jackfruit is simmering and making your kitchen smell like heaven cook a pot of quinoa.  Add a little lime juice, cumin, and sea salt.

Put on a pot of black beans or black refried beans.  Add some salt and lime and hot sauce.  Keep them warm while you saute crimini mushrooms with garlic.

Every taco must have avocado.  Mash up an avo with some lime juice, black pepper and sea salt.  Add some chopped onion, chopped tomato, and garlic.  

Ok, the last prep step before we build our taco is the smoked paprika lime cream sauce.  In a high speed  blender combine 1 cup cashews, 3/4 cup water, 1/4 cup lime juice, 1 teaspoon smoked paprika and sea salt to taste.  Blend until smooth and creamy.  This sauce is so good!  You'll have extra, so keep it in the fridge and use it as a veggie dip and salad dressing.

Ok, it's time to build a taco!  First, use a dry cast iron skillet over medium high heat to soften the corn tortillas.  Heat on each side until warm, soft and starting to brown.   After heating each tortilla put it on a plate covered with a towel to keep it warm until you're ready to eat.

Now, for each taco I use 2 tortillas on a plate about 3/4 overlapping each other.  Start with a spread of beans down the middle and some quinoa.

Next up, jackfruit taco filling. 

Pile on sauteed mushrooms, guac and the smoked paprika lime cream sauce.

Top with shredded cabbage, fold and eat.

This may seem like a lot of steps, but it doesn't take much time. Each step is quick and simple and the final product is totally worth it.  Of course you don't have to go all out taco crazy like I did.  You can make your own version using any of these components, but I highly recommend the smoked paprika lime cream sauce.  It's really yum.  These would be great on lettuce leaves if you don't do corn tortillas.  

You will most likely have left-overs.  I put them on a bed of spinach and cabbage for awesome work lunch salads.

Taco night was a big hit!  I have so many ideas for flavors and fillings.  We'll have to do it again soon.  

Hope you're having a nice Sunday!  Today's agenda includes a trip to the farmers market and pizza night.  I love Sundays.