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!
The first time I served these fusion tacos at our family weekend, everyone built their own creations and shared topping combos. It’s hands-on and always a hit for gatherings.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced, or use firm tofu for vegetarian
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang: 1 tsp (Korean chili paste)
- Ube (purple yam) or ube halaya: 1/3 cup cooked (can substitute with sweet potato)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup (red or green)
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Fresh cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small, 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 sliced beef, chicken, or 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 We love gathering around the table, passing bowls of toppings so everyone can make a taco or bowl that’s all their own. The bright colors make it extra fun for kids.
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 and soy sauce, dairy in crema, and soy in soy sauce and gochujang. Adapt using gluten-free tortillas, tamari, and coconut yogurt.
Nutritional Information
Each serving provides about 470 calories, 15 g total fat, 60 g carbohydrates, and 22 g protein.
Save Enjoy these tacos or bowls as a colorful centerpiece for any fusion-inspired meal. Invite everyone to experiment with creative combinations!
Kitchen Guide
- → Can I use tofu instead of beef or chicken?
Yes, firm tofu is an excellent substitute for the protein and absorbs the marinade flavors beautifully.
- → What can I use if I can't find ube?
Swap in cooked sweet potato or purple potato; these mimic the color and provide a sweet earthiness.
- → How do I make it vegan or dairy-free?
Use coconut yogurt in the crema and choose plant-based protein. Double-check toppings for animal-derived ingredients.
- → Are gluten-free options available?
Absolutely. Simply use gluten-free tortillas and tamari instead of soy sauce in the marinade.
- → What drinks pair well with these tacos or bowls?
A crisp lager or chilled Riesling complements the spicy and tangy flavors wonderfully.
- → Can I prepare components ahead?
You can marinate and cook the protein and prep toppings in advance for easy assembly later.