Global Street-Food Fusion Tacos (Print Version)
Tacos and bowls blend vibrant flavors, textures, and toppings from street cuisines around the world.
# Components:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (may substitute with firm tofu 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 fresh ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (may substitute with cooked sweet potato)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan variation)
10 - 1 tablespoon freshly squeezed lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
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 - or 2 1/2 cups cooked jasmine or sushi rice
# Method:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang until well combined. Add the sliced beef, chicken or tofu, and toss thoroughly to coat. Cover and refrigerate for 15 to 20 minutes to allow the flavors to develop.
02 - In a blender or food processor, combine cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt. Process until the mixture is smooth and vividly colored. Transfer to a small bowl and refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook, stirring occasionally, for 4 to 6 minutes until browned and cooked through. Transfer the protein to a plate and cover to keep warm.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. Alternatively, fluff the cooked rice for bowls.
05 - For tacos, spread a spoonful of ube crema on each tortilla. Top with cooked protein, chopped kimchi, shredded cabbage, cucumber slices, jalapeño, cilantro, toasted sesame seeds, and pickled onions. For bowls, layer rice in a bowl, arrange toppings on top, and drizzle with ube crema.
06 - Serve immediately and allow diners to build their own tacos or bowls according to preference.
# Expert Advice:
01 -
- Fusion flavors from Korean, Filipino, and Mexican street foods
- Customizable tacos or bowls for all diets
02 -
- Contains gluten, dairy, and soy in some components
- Can be made gluten-free and dairy-free with easy swaps
03 -
- Add avocado or a fried egg for extra richness
- Prep all toppings ahead for a quicker assembly at mealtime