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 tacos for a weekend get-together inspired by our travels, combining Korean barbecue with colorful Filipino ube and classic Mexican toppings. The result was an exciting fusion everyone loved assembling themselves.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz) thinly sliced or 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: 1 tsp Korean chili paste
- 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
- Cabbage: 1 cup shredded 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/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 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:
- 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 letting everyone build their own tacos or bowls as desired.
Save Sharing these tacos with my family turned dinner into a hands-on culinary adventure—everyone enjoyed mixing and matching toppings for their own bowl or taco creation.
Required Tools
Mixing bowls skillet or grill pan blender or food processor cutting board and knife tongs or spatula
Allergen Information
Contains gluten dairy and soy. Easily adapted for gluten-free or dairy-free diets. Always check your labels especially for condiments.
Nutritional Information
Per serving: 470 calories 15 g fat 60 g carbohydrates 22 g protein
Save This fusion recipe is vibrant delicious and sure to inspire creative moments at the table. Enjoy making every bite your own!
Recipe FAQ
- → What proteins work best for fusion tacos?
Thinly sliced beef sirloin, chicken thighs, or firm tofu are ideal, as they absorb marinades well and cook quickly.
- → Can I substitute the ube in the crema?
Yes, roasted purple or sweet potato can replace ube, providing vibrant color and mild sweetness.
- → How can I make this gluten-free or dairy-free?
Use gluten-free tortillas and tamari, and swap coconut yogurt for dairy in the ube crema to suit dietary needs.
- → What toppings add authentic street-food flair?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions all enhance texture and flavor.
- → What are some fun ways to serve these tacos or bowls?
Let everyone build their own, mixing tortillas or rice with proteins and toppings, for a customizable experience.