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 remember the first time I introduced these fusion tacos at a friends night in. People were excited to mix and match the fillings, and it was a lively, delicious dinner that started conversations about travel and home cooking. The ube crema was a real surprise hit!
Ingredients
- Beef sirloin or chicken thighs (or use firm tofu for vegetarian): 400 g (14 oz), thinly sliced
- 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 (purple yam) or ube halaya (can substitute with sweet potato): 1/3 cup
- Sour cream or Greek yogurt (use coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi, chopped: 1 cup
- Shredded cabbage (red or green): 1 cup
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8 small, or
- Cooked jasmine or sushi rice (for bowls): 2 1/2 cups
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.
Pin It Makes for an amazing family night when everyone tries their own preferred combo. My kids love adding extra kimchi for a spicy kick, while my spouse is all about the creamy ube sauce.
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. Check condiment labels for allergens. Use substitutions for gluten-free or dairy-free diets as detailed above.
Nutritional Information (per serving)
Calories: 470. Total Fat: 15 g. Carbohydrates: 60 g. Protein: 22 g.
Pin It Serve with lime wedges and your favorite cold drink. These fusion tacos are guaranteed to be a crowd-pleaser, no matter which flavors you stack together.
Recipe Questions & Answers
- → What proteins work well for these tacos and bowls?
Beef sirloin, chicken thighs, or firm tofu are excellent choices for the marinated protein base. Each offers distinct textures and flavors.
- → How can I make this dish vegetarian or vegan?
Substitute meat with tofu or jackfruit, and use coconut yogurt in the ube crema for a vegan-friendly version.
- → What alternatives can I use for ube?
If ube is unavailable, roasted sweet potato or purple potato can be used for a similar color and mild sweetness.
- → What tools are required for preparation?
Mixing bowls, skillet or grill pan, blender or food processor, cutting board, knife, and tongs or spatula are recommended.
- → Can I serve these with rice instead of tortillas?
Absolutely! Cooked jasmine or sushi rice makes a delicious base for fusion bowls, perfect for layering toppings and crema.
- → How do I ensure the dish is gluten-free?
Use gluten-free tortillas and swap soy sauce for tamari. Always check condiments for hidden sources of gluten.