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 fusion tacos for a weekend get-together where each guest could assemble their own combination—everyone loved experimenting with new flavors.
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: 1 tsp (Korean chili paste)
- Cooked ube or ube halaya: 1/3 cup (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 the 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:
- 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 My family loves turning taco night into a street-food festival—everyone picks a base and tries new toppings, sparking lots of laughter around the table.
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.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g (per serving)
Pin It Give everyone a chance to build their own tacos or bowls—these fusion flavors always spark exciting conversations!
Recipe FAQs
- → How do I make this dish vegetarian?
For a vegetarian version, substitute the meat with pan-seared tofu or jackfruit and use coconut yogurt for the crema.
- → What if I can't find ube?
You can replace ube with roasted sweet potato or purple potato for similar color and sweetness.
- → Can I make this gluten-free?
Yes, use gluten-free tortillas and tamari instead of soy sauce. Always check condiment labels for hidden gluten.
- → What toppings work best?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add vibrant flavor and crunch.
- → What protein options are suitable?
Thinly sliced beef, chicken, or firm tofu are great choices. For vegan, try marinated tofu or jackfruit.
- → What drinks pair well?
A crisp lager or a chilled Riesling complement the bright flavors and spices beautifully.