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!
The first time I made these fusion tacos was for a weekend gathering, and everyone went back for seconds! We loved experimenting with fun toppings, and the vibrant ube crema was a total showstopper at the table.
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 (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), 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 sliced beef, chicken, or tofu, toss well, and let marinate for about 15 to 20 minutes.
- Prepare the Ube Crema:
- Combine cooked ube (or sweet potato), sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. Blend until smooth and vibrant purple. Refrigerate until ready to serve.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 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. If using rice, fluff and serve warm.
- Assemble:
- For tacos, spread ube crema on each tortilla, add your 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 These fusion tacos have become a family favorite for Taco Tuesday! My kids love helping with the colorful toppings, and it’s always a hit for guests because everyone builds their own bowl or taco.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula are needed for preparing and assembling the recipe.
Allergen Information
This dish contains gluten (tortillas, soy sauce), dairy (crema), and soy (soy sauce, gochujang). To make gluten-free, use gluten-free tortillas and tamari. Dairy-free is possible with coconut yogurt. Always check condiment labels for allergens.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g. These amounts may vary depending on the proteins and toppings chosen.
Save Enjoy these vibrant fusion tacos and bowls for any festive occasion or weeknight dinner. They’re guaranteed to make your meal exciting!
Recipe FAQ Section
- → Can I make this vegetarian or vegan?
Yes, substitute protein with pan-seared tofu or jackfruit, and use coconut yogurt in the crema for vegan versions.
- → What if I can’t find ube?
You can use roasted purple or sweet potato to mimic the color and texture of ube in the crema.
- → How do I substitute for gluten or dairy allergies?
Choose gluten-free tortillas and tamari instead of soy sauce, and use coconut yogurt for a dairy-free option.
- → What are the best toppings for these tacos and bowls?
Kimchi, pickled onions, cabbage, fresh cucumber, jalapeño, cilantro, and sesame seeds provide the best balance of flavor and crunch.
- → Can I prepare the components in advance?
Yes, the protein, crema, and toppings can be prepped ahead to speed up assembly at mealtime.
- → What drinks pair well with this dish?
A crisp lager or chilled Riesling complements the bold, spicy, and tangy street-food flavors.