Pin it 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 after a trip where I sampled street food in LA and Manila. My friends loved the creative mix of vibrant toppings and sauces!
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g (14 oz), thinly sliced
- 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)
- Cooked ube or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- 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 (soft taco size)
- Cooked jasmine or sushi rice: 2 1/2 cups (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 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 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 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.
Pin it My family gathers around the table and chooses their favorite combo—some love tacos, others build epic taco bowls. It's always a hit and sparks fun conversation!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (tortillas, soy sauce), dairy (crema), and soy (soy sauce, gochujang). Use gluten-free tortillas and tamari for gluten-free diets, coconut yogurt for dairy-free, and check condiment labels for allergens.
Nutritional Information
Per serving: 470 calories, 15 g total fat, 60 g carbohydrates, 22 g protein.
Pin it Enjoy these fusion tacos and bowls fresh for best flavor—the toppings add crunch and zip with every bite!
Recipe FAQs
- → How can I make this vegetarian or vegan?
Use firm tofu or jackfruit as your protein and opt for coconut yogurt in the ube crema. Ensure kimchi and tortillas are vegan-friendly for a fully plant-based dish.
- → What can I substitute for ube?
Roasted sweet potato or purple potato offers a similar color and sweetness. Blend with yogurt, lime, and a touch of honey or maple syrup for best results.
- → Which proteins work best?
Thinly sliced beef sirloin or chicken thighs absorb marinades well. For vegetarian, tofu sautéed until golden is excellent.
- → Can I use both tortillas and rice?
Yes, serve either as tacos on tortillas or assemble bowls with jasmine or sushi rice. Both bases create delicious fusion meals.
- → How do I adjust for food allergies?
Choose gluten-free tortillas and tamari for soy sauce. For dairy-free options, use coconut yogurt and check condiment labels carefully.
- → What sides or drinks complement this?
Pair with avocado or a fried egg for richness. Enjoy alongside crisp lager, chilled Riesling, or sparkling water with lime.