Heat a large skillet over medium heat and add a drizzle of olive oil. Stir in the diced onion and cook until softened and translucent.

Add the minced garlic and cook until fragrant. Sprinkle in the chili powder, cumin, and paprika, stirring well.

Incorporate the rinsed quinoa, stirring to toast for 1-2 minutes. Pour in the vegetable broth, ensuring the quinoa is submerged.

Bring the mixture to a boil. Stir in the black beans, cover, and simmer for about 15 minutes.

Remove from heat, fluff the quinoa with a fork, and stir in lime juice.

Spoon the quinoa mixture into taco shells, top with cilantro lime crema and garnishes, then serve.