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 experimented with fusion tacos after a trip to California where street-food trucks offered creative global mashups. This recipe became a tasty weekend favorite that friends request all year!
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 (Korean chili paste): 1 tsp
- Cooked ube (purple yam) or ube halaya: 1/3 cup or substitute with sweet potato for color
- Sour cream or Greek yogurt: 1/2 cup or 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 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 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 Sharing these tacos at a backyard get-together quickly became our family tradition—lively flavors and fun taco-making bring everyone to the table!
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). Adjust with gluten-free or dairy-free options as needed.
Nutritional Information
Calories per serving: 470. Fat: 15 g. Carbs: 60 g. Protein: 22 g.
Save Try setting out bowls of toppings so everyone can build their own creations. You’ll love how fun and flavorful fusion night can be!
Recipe FAQs
- → Can I make this vegetarian or vegan?
Yes, use tofu or jackfruit for the protein and coconut yogurt for the ube crema to adapt for vegetarian or vegan diets.
- → What can I use instead of ube?
Roasted sweet potato or purple potato creates a similar color and mild sweetness if ube is unavailable.
- → Which toppings work best with these bowls?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions offer crunch and tang, but avocado or fried egg add richness.
- → How do I make this gluten-free?
Opt for gluten-free tortillas and tamari instead of regular soy sauce for gluten-free preparation.
- → Can I prepare the components ahead?
Yes, you can marinate protein and make ube crema in advance. Assemble tacos or bowls just before serving for freshness.
- → What drinks pair well with this dish?
A crisp lager or chilled Riesling is excellent to balance the spices and rich flavors.