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 and bowls for a weekend backyard get-together with friends. It quickly became a favorite since everyone could build their own and play with bold toppings and colors.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g 14 oz thinly sliced 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 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
- 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 and toss well. Marinate for 15 to 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 to 6 minutes stirring occasionally until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a skillet or microwave until soft. For bowls fluff the cooked rice.
- Assemble:
- To make tacos spread ube crema on tortillas 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 and let everyone build their own tacos or bowls.
Save My family usually asks for extra crema and piles on kimchi for a tangy crunch. These have become our go-to for Taco Tuesdays with a twist!
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. Use gluten-free tortillas and tamari for gluten-free and coconut yogurt in crema for dairy-free. Always check condiments for allergens.
Nutritional Information (per serving)
Calories: 470 Total Fat: 15 g Carbohydrates: 60 g Protein: 22 g
Save Serve with crisp lager or chilled Riesling for a refreshingly balanced meal. Experiment with toppings for an even more global fusion experience.
Recipe Questions & Answers
- → Can the base be served as rice bowls instead of tacos?
Absolutely. Both tortillas and rice work beautifully, letting you choose between handheld tacos or hearty bowls.
- → Is there a vegetarian substitute for the protein?
Try firm tofu or jackfruit. Marinate and sear for great flavor; plant-based options absorb the marinade well.
- → What can be used instead of ube for the crema?
Roasted sweet potato or purple potato are excellent substitutes that deliver color and mild sweetness.
- → Which toppings make the dish stand out?
Kimchi, pickled red onions, and fresh cilantro add bold flavor and crunch, perfectly complementing the creamy base.
- → How can this meal be adapted for gluten-free or dairy-free diets?
Use gluten-free tortillas, tamari instead of soy sauce, and coconut yogurt for the ube crema to adapt for sensitivities.