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 experimented with this street-food fusion recipe at a weekend get-together. Watching friends assemble their own tacos and bowls sparked lively conversations about favorite food memories from their travels.
Ingredients
- Beef sirloin or chicken thighs, thinly sliced: 400 g (14 oz) (or use firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic, minced: 2 cloves
- Grated ginger: 1 tsp
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (can 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, chopped: 1 cup
- Shredded cabbage: 1 cup (red or green)
- 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 (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 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 Our family loves gathering around the table for taco night, especially when everyone gets creative with their fillings and toppings. This fusion variation has quickly become a top request for birthday celebrations and bubbling weeknight dinners.
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 and soy sauce, dairy in crema, and soy in soy sauce and gochujang. Easily adapt for dietary needs by swapping tortillas and dairy.
Nutritional Information (per serving)
Calories: 470. Total Fat: 15 g. Carbohydrates: 60 g. Protein: 22 g.
Pin It Enjoy every bite of these fusion tacos and bowls—they bring lively colors, textures, and tastes to the table. Try pairing with your favorite crisp beverage for extra refreshment!
Recipe FAQs
- → How do I make this vegetarian or vegan?
Swap beef or chicken with pan-seared tofu or jackfruit and use coconut yogurt in the crema for a dairy-free, vegan version.
- → Can I use sweet potato instead of ube?
Yes, roasted sweet potato or purple potato adds color and natural sweetness just like ube in the crema.
- → What toppings work best for extra crunch?
Try chopped kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, or pickled red onions for texture.
- → Are gluten-free options available?
Use gluten-free tortillas and tamari instead of regular soy sauce to keep the dish gluten-free.
- → Can I serve these as bowls instead of tacos?
Definitely! Just layer cooked rice with protein, veggies, and crema for a vibrant fusion bowl.
- → What pairs well as a beverage?
A crisp lager or chilled Riesling compliments the bold, tangy flavors excellently.