If you watch television I’m sure you’ve seen the overplayed commercials for Taco Bell’s new waffle taco. Amid this pathetic war between Taco Bell and McDonald’s to win over the breakfast crowd I decided to create my own breakfast taco. Something fresh, colorful, and full of flavor without the disgusting grease that will weigh you down the rest of the day.
Being from San Antonio I know all about breakfast tacos. There’s a place on every corner that you can get one. There wasn’t one morning I didn’t wake up craving one… or three. My favorites were machacado, papas rancheras, a simple bean and cheese, and once in a while I would get one with everything (egg, potato, beans, rice, and cheese).
And then there is the Tex-Mex specialty of barbacoa. Barbacoa is the absolute greasiest taco you can get, but everyone loves it. Maybe because it’s a first-come-first-served treat you can only get on the weekends. There isn’t one restaurant I know of that offers barbacoa daily. If there is they aren’t cooking it right or it isn’t fresh. Why, you ask? Well, barbacoa is beef cooked so slow it takes all week. The result is a tortilla filled with melt-in-your-mouth shredded meat. Not all that appealing now.
For some reason my high school algebra teacher let me cut class to buy everyone breakfast tacos. I was the DTW (designated taco wench) where I worked at World Market for two years. Often I was the first in line when the taco house down the street opened. I knew the owners and they loved me. San Antonio is the kind of place where you thank a friend for helping you move by taking them out for breakfast tacos. I did that… a few times (thanks guys!). I was usually the breakfast taco instigator wherever I was. I shoulda been crowned taco queen I tell ya!
Enough of that though. Thanks for letting me walk down memory lane. Sometimes I still get those old cravings. Not for the meat though. When I really think about why it’s probably got a lot to do with the warm, thick, fresh tortillas and I love a good salsa. Some day I’ll get around to creating a dreamy breakfast taco with homemade tortillas. Until then, this will do just fine. This recipe is nothing like my taco past that haunts me. If you love fresh fruit you’re going to love this!
Lemon Poppy Seed Pancake Tacos filled with Cinnamon Fruit Salad and topped with Blueberry Cashew Cream
I wanted to create something similar to an actual taco where it has a seasoned “meat” filling and a spicy sauce. The cinnamon of the fruit salad was meant to mimic chili powder while the blueberry cashew cream is supposed to fulfill that spicy sauce need with a hint of cayenne. I served our tacos with simple country potatoes sautéed in olive oil with onion and bell pepper seasoned with salt and pepper. You will most likely have some fruit salad and cashew cream leftover. It made for a wonderful dessert though. You could always make less or double the pancake recipe. I hope you enjoy!
Lemon Poppy Seed Pancake Tacos
vegan, soy-free, gluten-free option*
To make nut-free: eliminate step 6 and all ingredients within that step, except blueberries and cayenne. Instead, blend fresh blueberries with cayenne and a 6 oz container of So Delicious plain (Greek or regular) yogurt.
- 1/2 cup cashews
- 1/2 cup filtered water
- 1 cup honeydew melon, diced small
- 1 cup strawberries, hulled and diced small
- 1 peeled sweet crisp apple, diced small (I used a Pacific Rose apple)
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon cinnamon
- juice from 2 lemons, divided + zest from 1 lemon
- 1 cup whole wheat pastry flour (*use gluten-free baking mix)
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened nondairy milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon lemon extract
- 1/2 tablespoon poppy seeds
- 6 ounces fresh blueberries, washed
- pinch of cayenne (optional)
- coconut oil for cooking
- Combine cashews and filtered water in a small bowl. Place in the fridge and soak for at least two hours.
- In a large bowl mix honeydew melon, strawberries, and apple with juice from half a lemon, 1 tablespoon of maple syrup, and cinnamon. Cover and refrigerate until ready.
- In a small bowl combine the flour, sugar, baking powder, and salt. In a large bowl whisk together milk, applesauce, and extract. Add dry ingredients to wet and mix thoroughly.
- Add poppy seeds, juice from 1 lemon, and lemon zest to the batter. Mix until combined.
- Pour about 1/3 cup batter onto a heated non-stick surface with melted coconut oil. These do cook rather quickly so you will need to keep an eye on them and adjust the temperature as needed.
- While pancakes are cooking, make the blueberry cashew cream by putting the cashews with the water in a food processor with blueberries, juice from half a lemon, 1 tablespoon maple syrup, and cayenne (if you’re using it). Blend until nice and smooth. Taste to add more syrup or cayenne if you’d like.
- Use a slotted spoon for the fruit salad since juice will have collected at the bottom and you don’t want soggy tacos. Finish with a drizzle of blueberry cashew cream.