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 for a casual Friday night dinner with friends, and everyone was thrilled by how each bite brought out different textures and flavors inspired from various continents. The colorful spread always invites everyone to create combinations as bold or simple as they wish!
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 (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)
- Jasmine or sushi rice: 2 1/2 cups, cooked (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/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.
Save We love serving these tacos during family gatherings because they turn dinner into an interactive, memory-making experience. Kids especially enjoy building their bowls and the fun, purple crema!
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. Always check labels for allergens in kimchi, gochujang, and other condiments.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g per serving
Save Every bite is a mini-trip across continents. Make it your own and enjoy sharing something truly special!
Recipe FAQ
- → Can I substitute beef with vegetarian protein?
Yes, firm tofu or jackfruit can be used instead of beef. Marinate and cook as directed for flavorful results.
- → What is ube crema and how is it made?
Ube crema blends purple yam (or sweet potato) with yogurt or sour cream, lime, honey, and salt for a creamy, vibrant topping.
- → Are gluten-free and dairy-free versions possible?
Absolutely! Use gluten-free tortillas and coconut yogurt instead of dairy for a suitable option. Always check condiments for allergens.
- → How do I assemble the tacos and bowls?
Spread ube crema on tortillas or rice, then add protein and layer with kimchi, veggies, cilantro, and toppings as desired.
- → What drinks pair well with this dish?
A crisp lager or chilled Riesling balances spicy and tangy notes, enhancing each bite's fusion flavors.
- → Can I prepare components ahead of time?
You can make ube crema and marinate the protein in advance; assemble tacos or bowls just before serving for best texture.