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 made these fusion tacos on a weekend with friends and every bite felt like a mini journey: the colorful ube crema wowed everyone, and assembling your own bowl or taco made the table lively and interactive.
Ingredients
- Beef sirloin, 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 (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (substitute 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 OR
- 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 to 20 minutes.
- Prepare the Ube Crema:
- In a blender, combine cooked ube, sour cream or yogurt, lime juice, honey, and salt. Blend until smooth and vibrant purple, then refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Warm tortillas in a dry skillet or microwave until soft and pliable, or fluff the cooked rice for bowls.
- Assemble:
- For 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 and let everyone build their own tacos or bowls as desired.
Save Taco night quickly became a cherished family moment: everyone picked their own toppings and built wildly different, delicious bowls and tacos together.
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). Use tamari for gluten-free and coconut yogurt for dairy-free. Always check condiment labels.
Nutritional Information
Per serving: 470 calories, 15 g total fat, 60 g carbohydrates, 22 g protein
Save Try pairing these vibrant tacos or bowls with a crisp drink and enjoy a street-food feast at home. Experiment with toppings to make each bite your own!
Kitchen Tips & Answers
- → What protein options work best for these tacos or bowls?
Thinly sliced beef, chicken thighs, or firm tofu all work well. You can also try jackfruit for a meatless version.
- → Can I make this dairy or gluten-free?
Yes! Use coconut yogurt for the crema and gluten-free tortillas or tamari in the marinade. Always check condiment labels for allergens.
- → Is ube easy to substitute if I can't find it?
Swap ube for roasted sweet potato or purple potato to achieve a similar color and gentle sweetness for the crema.
- → How can I add extra richness or flavor?
Enhance bowls or tacos with avocado slices, a fried egg, or extra kimchi for depth and creaminess.
- → What drinks pair well with these flavors?
Crisp lagers and chilled Rieslings complement the bright flavors and spicy notes of these tacos and bowls.
- → How should I serve and assemble?
Let everyone build their own tacos or bowls with tortilla or rice base, layering on proteins, ube crema, and vibrant toppings.