Global Street-Food Fusion Tacos Bowls (Print)
Inspired by global street food, this fusion combines vibrant toppings, zesty sauces, and customizable bases.
# Components:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (firm tofu can be substituted for vegetarian option)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube or ube halaya (sweet potato may be used as substitute)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan preparation)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup chopped kimchi
14 - 1 cup shredded cabbage (red or green)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas (soft taco size)
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Directions:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced protein of choice and toss thoroughly to ensure even coating. Cover and marinate for 15 to 20 minutes in the refrigerator.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt until smooth and evenly colored. Transfer to a small bowl, cover, and refrigerate until ready for assembly.
03 - Heat a skillet or grill pan over medium-high heat. Add marinated protein and sauté for 4 to 6 minutes, stirring occasionally, until meat is browned and cooked through. Remove from heat and set aside.
04 - Heat tortillas in a dry skillet for approximately 30 seconds per side until soft and pliable, or microwave wrapped in a damp towel for 20 seconds. For rice bowls, fluff cooked rice with a fork to separate grains.
05 - For tacos, spread a layer of ube crema onto each tortilla. Top with cooked protein and arrange kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice, add protein, arrange toppings, and drizzle with ube crema.
06 - Present immediately, allowing diners to customize tacos or bowls with desired garnishes and sauces.
# Expert Advice:
01 -
- Customizable for tacos or bowls
- Global fusion flavors in every bite
02 -
- Use gluten-free tortillas and tamari for gluten-free option
- Kimchi and gochujang may contain allergens always check labels
03 -
- Add avocado or a fried egg for extra richness
- Serve with crisp lager or chilled Riesling for perfect pairing