Save A vibrant, flavor-packed recipe blending inspirations from street food around the world & think Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
I first made these fusion tacos for a weekend gathering with friends who love street food. Each guest enjoyed mixing and matching toppings to create their own perfect bowl or taco & it became an instant favorite!
Ingredients
- Proteins: 400 g (14 oz) beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian), 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 2 cloves garlic (minced), 1 tsp grated ginger, 1 tsp gochujang (Korean chili paste)
- Ube Crema: 1/3 cup cooked ube (purple yam) or ube halaya (can substitute with sweet potato for color), 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan), 1 tbsp lime juice, 1 tsp honey or maple syrup, pinch of salt
- Toppings: 1 cup kimchi (chopped), 1 cup shredded cabbage (red or green), 1 small cucumber (thinly sliced), 1 jalapeño (thinly sliced), 2 tbsp fresh cilantro (chopped), 2 tbsp toasted sesame seeds, 1/4 cup pickled red onions
- Base: 8 small corn or flour tortillas (soft taco size), or 2 1/2 cups cooked jasmine or sushi rice (for bowls)
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef/chicken/tofu, toss well, and marinate for 15&20 minutes.
- Prepare the Ube Crema:
- In a blender or food processor, combine ube, sour cream or yogurt, lime juice, honey, and salt. Blend until smooth and vibrant purple. Refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium high heat. Cook the marinated protein for 4&6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
- Assemble:
- To make tacos, spread ube crema on each tortilla, add protein, then top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
- Serve:
- Serve immediately, letting everyone build their own tacos or bowls as desired.
Save Whenever we make these at home, everyone gets involved in assembling their bowls, sharing stories from trips abroad and the flavors they tasted along the way. It's always an interactive food moment for our family!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (in tortillas/soy sauce), dairy (in crema), and soy (in soy sauce/gochujang). For gluten-free: Use gluten-free tortillas and tamari. For dairy-free: Use coconut yogurt in crema. Always check labels for allergens in kimchi, gochujang, and other condiments.
Nutritional Information
Per serving: Calories: 470 , Total Fat: 15 g , Carbohydrates: 60 g , Protein: 22 g
Save Let creativity lead the way with these fusion tacos and bowls. Each combination brings a new flavor explosion!
Recipe Questions
- → Can I make this dish vegetarian or vegan?
Yes! Substitute the protein with firm tofu or jackfruit and use coconut yogurt for the crema to make it vegan.
- → What if I can't find ube?
Roasted sweet potato or purple potato works well for color and flavor in the crema substitute.
- → How spicy is the final bowl or taco?
Spice level depends on gochujang and toppings like jalapeño; you can adjust amounts to taste.
- → What are good pairing drinks?
Crisp lager or chilled Riesling complement the vibrant, bold flavors beautifully.
- → How can I make this gluten-free?
Use gluten-free tortillas and tamari instead of soy sauce, and always verify condiments for allergens.
- → Can I prepare toppings in advance?
Yes, veggies and ube crema can be made ahead and refrigerated. Assemble tacos or bowls fresh before serving.