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 tacos on a weekend gathering with friends who wanted something unique and memorable. Everyone loved building their own tacos and bowls with the mix of toppings—especially the creamy purple ube crema!
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.
Pin it Making these fusion tacos has become a family favorite for game nights when everyone wants to choose their own toppings and combinations. The vibrant colors always make the table festive and inviting.
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.
Pin it Serve fusion tacos or bowls with lime wedges for extra zing and enjoy with friends for a street-food inspired feast at home.
Recipe FAQs
- → Which protein works best for these fusion tacos and bowls?
Beef sirloin, chicken thighs, or firm tofu are all excellent choices. Marinating ensures rich flavor and tenderness.
- → How do I make the ube crema vegan?
Swap sour cream or dairy yogurt for coconut yogurt and use maple syrup instead of honey for a vegan-friendly crema.
- → Can I use other bases instead of tortillas or rice?
Absolutely! Try lettuce wraps, quinoa, or cauliflower rice for gluten-free or low-carb alternatives.
- → What toppings enhance the flavors?
Kimchi, pickled onions, shredded cabbage, jalapeño, cucumber, cilantro, and toasted sesame seeds offer crunch and kick.
- → How spicy is the dish?
Spiciness can be adjusted by modifying the amount of gochujang and jalapeño. Add extra if you crave more heat.
- → Is it suitable for vegetarians?
Yes, simply use firm tofu or jackfruit and adapt the crema ingredients for a fully vegetarian or vegan meal.